Rhubarb Raspberry Cobbler With Cornmeal Biscuits

Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.

Ingredients

For the filling:

• 2 pounds rhubarb, trimmed and cut into 1/4-inch pieces about 6 cups
• 2 ½ cups fresh raspberries or 1 10-ounce package frozen raspberries, defrosted
• 1 cup plus 2 tablespoons sugar
• 2 ½ tablespoons cornstarch

For the biscuits:

• 1 cup all-purpose flour, more as necessary
• ⅔ cup fine cornmeal
• ¼ cup sugar
• 1 ½ tablespoons baking powder
• ¼ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• ⅔ cup heavy cream, more for brushing

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    436 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 4 grams protein; 50 milligrams cholesterol; 292 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
2. To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
3. Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
4. Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
5. Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.

45 minutes