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.