
Who likes rhubarb? I had never even heard of it until after I married my farm-raised husband, who grew up with rhubarb cobblers and pies. After I finally tried it in a Marie Callendar's pie, I was hooked!
Our market had some rhubarb last week, and we made a cobbler. 6-year-old Ryan informed me that at home he is a CHEF, but at my house he'd be my sous chef.

I did the chopping, and he did the mixing and taste-testing.


Neither of the boys had tasted rhubarb before, so I wondered if they'd like it since it isn't all that sweet. No worries there - they loved it!

Here is our recipe, if anyone would care to try it! My sous chef highly recommends it.
Rhubarb Cobbler
5-6 long stalks of rhubarb (about 3 cups chopped)
1/2 cup sugar
1/2 tsp ground cinnamon
few drops red food coloring (optional)
3 tsp butter
In a saucepan combine rhubarb, sugar and cinnamon plus 3/4 cup water (and red coloring if desired). Cook and stir until mixture boils, cook 2 minutes more. Stir in butter. Pour rhubarb into baking dish and spoon biscuit topper over bubbling hot rhubarb. Bake at 400 degrees for 25-30 minutes. Serve with light cream.
Biscuit Topper
Sift together 2/3 cup all-purpose flour, 4 tbsp sugar, 1 tsp baking powder, and dash salt. Cut in 3 tbsp butter. Stir in 4 tbsp milk, 4 tbsp chopped pecans, and 1/2 tsp shredded orange peel. Push from spoon into dollops onto hot fruit.