This week’s recipe on page 415 from Baking: From My Home to Yours *: Cherry Rhubarb Cobbler has been selected by Amanda from Like Sprinkles on a Cupcake.
The rhubarb season in Central Europe ends at June, 24th for two reasons:
- The plant gets enough time to regenerate in summer
- The oxalic acid content
deincreases (Thanks Madame Chow!)with cumulative ripening and the rhubarb should not be eaten after midsummer
At midsummer begins the cherry and redcurrant season, so I substituted the tartness of the rhubarb with redcurrants.
Because my blueberry pie filling was a bit runny I used preserving sugar
I served the
Cherry Redcurrant Cobbler
for lunch. My three gentlemen refused ice cream or whipped cream and liked it just plain. I agree with them.
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The recipe can be found here or over at Amanda from Like Sprinkles on a Cupcake and for more Cherry Rhubarb Cobblers visit the blogroll at the Tuesday’s With Dorie website.
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