We have visitors on their way!
And since food always plays in the mix for any visit; whether it be family or friends, I wanted to make something delicious. I noticed the other day that I had 3 pint jars of home canned rhubarb, on the shelf in the garage pantry. So without hesitation, I made a Rhubarb Cobbler for our dessert.
This is the last of the rhubarb grown at the old house. And my dear husband is just about ready to sink those same rhubarb plants we brought from that house, into the garden bed here on the peninsula. If lucky I might get a few stalks to cook with with later this summer, but for now, this cobbler will have to do.
Of course you could use this process for any canned fruit, your own or store bought. And any fruit will be delicious. You know there is nothing better than a fruit based dessert, made for those you love.
|Fravorite Fruit Cobbler|
Favorite Fruit Cobbler
inspired from: Any Fruit Cobbler
350 degree oven
1 qt canned fruit, drained, reserve the syrup
1 c flour (we use pastry grind spelt)
1 c sugar
3/4 t cinnamon
1 t salt
5 T butter melted
Place drained fruit in the bottom of a large baking pan. Fruit should cover the bottom, add enough reserved syrup to have about 1/4 inch syrup in the bottom of the pan.
Combine dry ingredients, mixing well. Make a "well" in the middle of the dry mixture, add egg. Beat egg and immediately combine egg into dry ingredients.
You will end up with a crumb mixture.
Sprinkle crumbs evenly over the fruit.
Drizzle with the melted butter. Bake 35-45 minutes or until golden and bubbly in your oven. Let cool before serving. Serve with a drizzle of honey Greek yogurt for a delicious treat.
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