YOU ARE HERE: LAT HomeCollections

Still Time for Cooking Rhubarb

June 14, 1990

Time's running out on spring produce. But if you hurry, you can catch the last of this year's fresh rhubarb. Capture its tangy taste and tender texture with this delicious warm cobbler. Blueberries add sweetness and color contrast.


1 1/2 pounds rhubarb, cut into 1-inch slices

1/2 pint blueberries

1 cup plus 2 tablespoons sugar

2 1/2 tablespoons cornstarch

1/4 cup water

2 tablespoons butter

Dumpling Batter

1/4 teaspoon ground cardamom

1/4 teaspoon vanilla

Combine rhubarb, blueberries, 1 cup sugar, cornstarch and water in saucepan. Gently stir to blend. Heat to boiling over medium heat. Simmer 5 minutes until thickened.

Divide mixture into 4 heat-proof baking ramekins or small bowls. Divide Dumpling Batter into 4 portions and spoon each portion on top of each bowl. Combine remaining 2 tablespoons sugar, cardamom and vanilla. Sprinkle on top. Bake at 400 degrees 15 to 20 minutes. Makes 4 servings.

Dumpling Batter

1 cup flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1/4 cup milk

1/4 cup butter, melted

In small bowl combine flour, sugar, baking powder and salt. Gently stir in egg, milk and melted butter. Do not overmix.

Los Angeles Times Articles