Comments on: rhubarb cobbler

By: deb

deb — Thu, 19 Nov 2009 03:08:54 +0000

You can macerate it frozen, let it defrost with the sugar. It will just take longer. You can make the cobbler dough — I’d roll it out, cut it or shape it and freeze it until you’re ready to bake it.

By: M

Thu, 19 Nov 2009 02:35:31 +0000

Hi Deb, I’ve lurked for years, and just love, love, love many of your recipes and all of your writing. I made this once last summer and loved it so much I froze a batch of rhubarb so I could make it again in the fall/winter. 2 questions – should I just macerate the frozen rhubarb, or should I thaw it first? And 2. do you think I can make the cobbler dough the night before? Thanks so much, am making this for dinner guests Fri, along with your amazing Indian cauliflower/potato dish, which is one of my regulars. And congratulations! Jacob is gorgeous! thanks so much

By: Rebecca Wilson

Rebecca Wilson — Sat, 31 Oct 2009 18:02:29 +0000

Just found your wedsite (thanks to a friend, thanks Lou) and love it. Have made soup and scones, my 14 yeard old daughter wanted to make cookies, so I lead her to your wedsite as well. You are great, so easy to follow.

Thanks for making cooking fun again

By: jlrd

jlrd — Tue, 08 Sep 2009 21:29:24 +0000

My mother used to make a rhubarb-custard pie when I was a child that I absolutely loved! Anything strawberry-rhubarb is just too sweet for me. Have you ever done anything like rhubarb-custard? Would LOVE to see it here…especially since I’m 6-months pregnant!

By: Joey

Joey — Mon, 06 Jul 2009 08:13:46 +0000

I made this tonight, after searching for rhubarb in LA for weeks. Finally found some at a farmer’s market. This cobbler is amazing. I wish I had bought more rhubarb so I could make it again this week. And you’re right— this biscuit recipe will now become my go-to. I can’t wait to use it for summer fruit.

By: Elizabeth

Elizabeth — Fri, 26 Jun 2009 18:21:04 +0000

I have made this twice now and to rave reviews each time!

People who had never had rhubarb before tried it and fell in LOVE.
I certainly know I am…

Such a great recipe, thanks for sharing!

By: Jillian

Jillian — Fri, 12 Jun 2009 22:02:29 +0000

Did the NY Times get the idea for their piece this week on rhybarb from this post? Seems suspicious… http://www.nytimes.com/imagepages/2009/06/05/dining/10appe.1.ready.html :) This looks great!

By: Rachelino

Rachelino — Tue, 09 Jun 2009 20:22:00 +0000

Well, I meant to make this exactly and then completely screwed it up, but it was still delicious. I love the use of scraped vanilla bean. If anyone would like a graham-flavored variation on this wonderful recipe, you can check out my site.

By: Hanaa

Hanaa — Mon, 08 Jun 2009 19:30:12 +0000

Nice recipe. With rhubarb abundantly in my garden, I’m always looking for rhubarb recipe. I just made a strawberry/rhubarb cobbler yesterday. Pretty tasty. I’m sure using rhubarb only would have been good too. Thanks for sharing the recipe.

By: Karen

Karen — Fri, 05 Jun 2009 21:03:06 +0000

Hey Deb! How’s the gestating going? I remember my first (of three) pregnancies. It was golden. I loved being pregnant despite the increasing size of my butt and the blood clots in my legs. Anyway, on to the rhubarb cobbler thing.
We loved it, loved it, LOVED IT. It was amazing – not too sweet (I have to admit, I questioned the amount of sugar but it was perfect!) and the biscuits? Oh the biscuits! Oh my, I have no words. They were heavenly. We served it with homemade vanilla bean ice cream. Oh. My. Gosh.
The only thing I’d change would be the amount of rhubarb filling. I’m going to double it next time and believe me, THERE WILL BE A NEXT TIME!
Thanks for sharing this fabulousness.