About a month ago I bought some rhubarb from River and Sarah at the Anchorage Farmer’s Market, and this past week there was some more rhubarb in the weekly CSA bag. I’ve been searching for this perfect Strawberry-Rhubarb Cobbler recipe, and have been tweaking this one from Simply Recipes.
The first incarnation I made in too small a pan, and the topping refused to cook in the middle. I corrected this mistake the second time around, and substituted buttermilk for the milk. The buttermilk gave the topping a flavor that I didn’t like as much as I had liked the flavor of the first cobbler, and the rhubarb didn’t cook as thoroughly as I would have liked.
Still working on it!