This week’s recipe, Cherry Rhubarb Cobbler (p. 415 of of Baking: From My Home to Yours), chosen by Amanda from Like Sprinkles on a Cupcake , uses only 3/4 of a stick of butter, and includes fruit and some whole wheat flour. Health food – that’s my story and I’m sticking to it!
I didn’t make many changes this week, except to use crystallized ginger in the recipe instead of the
ground ginger. If you mince crystallized ginger very finely, it just melts into the filling, adding a nice background note to a cobbler, or even to pumpkin pie. I’d stashed some rhubarb from earlier this year in the freezer, and used some locally grown sweet cherries. I did not peel the rhubarb (didn’t want to lose the color), just sliced in 1/2-inch thick pieces.
I thought that the recipe as written was sweet enough, and I’m glad I didn’t add any extra sugar, although some of the other TWD bakers had a different experience.
For more on the experiences of the group this week, check out the Tuesdays with Dorie blogroll.
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I like the crystallized ginger idea. I like the ginger flavor, but the ground ginger was a bit overpowering in my cobbler.
Crystallized ginger sounds like a wonderful sub – I subbed nutmeg instead because I like it so much. And this recipe is totally health food, don’t let anyone tell you differently!
Your biscuits look amazing!! The crystallized ginger sounds like it would make a nice addition.
I agree it was pretty healthy, that’s why we had it for breakfast today.
Yours looks delish!
Looks fantastic and your fruit saving skills make me envious.
Health food… I love it! It looks perfect.
It looks lovely! Hmmmm, I never thought about it for breakfast! I just may have to go have some….
It was nice to have something just a tad healthier this week. Yours looks perfect. I wish I had made extra for breakfast. If I don’t overindulge I’m left wanting. If I do overindulge I’m left grieving. What’s a girl to do?
i count it as heath food too!! at least for dorie’s usual, it is!! great post!
ah, great idea on the crystallized ginger! it sounds and looks delicious 🙂
I thought it was plenty sweet, too. Your cobbler looks great!
I think that this might have been the “healthiest” recipe we’ve done so far. Looks good.
It’s alternately funny and a bit frightening that when you add three quarters cup of wheat flour and some fibrous fruit to a quarter pound of butter, that’s healthy by Dorie standards. But I keep coming back (and cursing the cardio equipment at the gym).
I love your crystalized ginger tip; thanks for sharing
Lovely as usual! I agree that this is probably one of the more ‘healthy’ recipes we’ve made, I’m sure the fruit has fiber in it too right?
I love the idea of using crystallized ginger! The thought crossed my mind, but I was a bit fearful! Glad to hear it worked out well!
Yours looks fantastic! Great job!
I wouldn’t mind having health food like this every meal 🙂
Looks lovely! It turned out really nice
Your cobbler looks so good!
Good health food!
I agree….this is a health food! I like the ginger idea 🙂
I like your health food theory. I’ll back you up! haha. Great job!
Clara @ iheartfood4thought
I’ve got to give crystallized ginger a try, I’ve never worked with it, but it sounds perfect for baking!
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WOW…that looks wonderful! It is seriously a hazard to read all the posts and look at the photos. I think I gained 10 or so kilos just looking!
I agree, the recipe was perfect. If two teenaged girls can eat a half a pan…then it’s alright in my book…you know how picky girls can be lol.
Your pictures are great and I look forward to seeing your post next week!
I’m backing you up on the health food analysis 😉
Your idea with the crystallized ginger sounds great – thanks for the tip.
nora
Beautiful cobbler!
I’m with you on not peeling the cobbler. I’ve never heard of that actually. The red is such a pretty red.
Anyway, great job, your cobbler looks delish!
Healthy and delicious. A winning combination.
I love cobblers and yours looks delicious!
Cheers,
Rosa
that first pic is beautiful. thanks for the tip on the crystallized ginger – though it’s so much more expensive than the ground ginger.