Plum Rhubarb Cobbler Recipe 45

RHUBARB-PLUM JAM

Steps:

• Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

FRESH PLUM COBBLER

Steps:

• In medium bowl, combine sugar and salt.
• Cut in butter til mixture is crumbly.
• Add flour, cinnamon and baking powder and mix til coarse crumbs.
• Remove and reserve 1 cup of this mixture.
• Combine 1 beaten egg and almond extract.
• Stir into remaining flour mixture to form a soft dough.
• Pat dough evenly into a 9" square baking dish.
• (*Dough may be sticky, flour hands if needed.).
• Bake at 350º for 10 minutes.
• Arrange plums over baked mixture.
• Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
• Pour cream mixture over plums.
• Sprinkle with reserved crumb mixture.
• Mix sugar and cinnamon, sprinkle over crumb mixture.
• Bake at 350º for 45 minutes or until browned and bubbly.
• Serve warm with ice cream!
• 8 servings, 4 at our house!

PLUM & RHUBARB COBBLER RECIPE - (4/5)

Steps:

• In large bowl, toss together plums, rhubarb and lemon juice; set aside. In small bowl, scrape seeds from vanilla bean into sugar; rub together until fragrant. Stir in flour, salt and cloves. Add to fruit mixture and toss to coat. Transfer to 8-inch square baking dish. BISCUIT TOPPING: In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in buttermilk to make soft, sticky dough. With spoon, drop in 9 evenly spaced mounds over fruit mixture. Bake on baking sheet in bottom third of 375°F oven until bubbly and topping is light golden and no longer doughy underneath, 55 to 60 minutes. VARIATION: PLUM AND RHUBARB COBBLER WITH TOASTED OAT BISCUIT TOPPING BISCUIT TOPPING: In skillet, toast 1/2 cup large-flake rolled oats over medium-low heat, stirring often, until lightly toasted, 5 to 7 minutes. Let oats cool. Replace 1/2 cup of the all-purpose flour with toasted oats. Substitute 1/4 cup packed brown sugar for the granulated sugar. Add 1/4 teaspoon ground nutmeg. PLUM AND RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING BISCUIT TOPPING: Replace 1/2 cup of the flour with cornmeal. Rub 1 teaspoon finely grated lemon zest with sugar before combining.

RHUBARB GINGER PLUM COBBLER

Steps:

• Heat oven to 400°F.
• In large bowl, stir together rhubarb, plums, granulated sugar, 1/2 cup of the Bisquick mix, the ginger, cinnamon and lime juice. Pour into ungreased 9-inch square (2-quart) glass baking dish.
• In medium bowl, stir together remaining 1 1/2 cups Bisquick mix, the cereal, melted butter, turbinado sugar and grated lime peel until crumbly. Sprinkle over rhubarb-plum mixture.
• Bake 25 to 30 minutes or until topping is golden brown and rhubarb-plum mixture is bubbly. Serve warm with ice cream.

RHUBARB COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
• In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
• In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
• Bake for 20 minutes in the preheated oven, until crisp and lightly browned.