Roasted Rhubarb Cobbler Recipe (2024)

From article: . Grated fresh ginger, spices (like a broken-up cinnamon stick or a few cardamom pods) or a dash of orange liqueur are excellent substitutes [for vanilla/zest]. Use them in any combination.

Made this tonight as written except did biscuit topping by hand. My rhubarb only needed 25 minutes to roast. Very good!

I made this with blueberries and it came out wonderfully! Of course, the blueberries pretty much dissolved but the flavor came through bright and strong and the juices formed a syrup without any thickeners.

I tried this with frozen rhubarb. I mixed up the first ingredients, then macerated in the oven at 275 degrees until thawed. Completed recipe as listed otherwise (maybe added extra time to the roasting process?) and it is delicious. I worried it would be soupy because of the frozen rhubarb and almost added a thickener half way through—so thankful I didn’t! Came out beautifully thick and rich.

Our rhubarb is at least a week away from picking size, but this looks like a winner. I imagine that one could treat it much like strawberry shortcake, making the rhubarb and biscuits separately.

I would grind some oats in a blender or food processor and use them in place of the wheat flour. Everyone I serve it to likes it better than when it's made with wheat flour.

I guess you could make this ahead? Not days of course just hours. At least roast the rhubarb. Maybe warm up after completed.

Suggest assembling biscuits ahead of time as indicated in recipe and roasting rhubarb closer to serving time.

THIS IS FANTASTIC!!! Making the biscuit dough is so much easier than pie crust (my Achilles Heel) Roasted Rhubarb is so good. I think I will do this versus stewing Rhubarb. Orange zest is MANDATORY!!!!

I tried baking the biscuits separately (at 5000 ft altitude ). They only needed about 15 minutes. They were delicious, and quite sweet. I would put in half the sugar when I cook them with the rhubarb compote.

1/2" works well, No big chunks. Creates a smooth silky result, you know it is Rhubarb but not big chunks. It is not the first time I have seen "Food Stylist" deviate from the recipe. Most times I ignore, but sometimes based on comments, the Stylist gets it right.

Don’t use vanilla!

My guess is that most stores in the US will sell the rhubarb by the pound, but kitchen scales can easily be set to US or metric, and the metric measurement for flour and sugar (grams) is more precise.

Not likely. The properties of sugar (sucrose = glucose + fructose) are needed to encourage the rubarb to release liquid (the maceration step) and for syrup formation. It will still be tasty but it won't get syrupy or caramelize much without the glucose. Pectin and Splenda, which is heat stable (I'm not sure about stevia and erythritol, which gives many people including me GI distress) may help thicken but it won't resemble the original. The biscut topping is a diabetes no-no no matter what.

I usually notice the rich flavour of a vanilla pod. I used one as instructed, but couldn't detect the flavour at all. It probably is in the mix, but for the cost of a vanilla pod it would probably be almost as delicious without. The orange flavour on the other hand is nicely present.

This is a fantastic use of Rhubarb. I didn’t have an orange handy so I used Lemon Zest instead and it was just delicious. Highly recommend making this recipe for a sweet, tangy treat.

Bought 2.47 lbs of rhubarb and used almost all after trimming. Next time use more rhubarb and a little less sugar.

Absolutely divine!

Dead simple and so good! No need to break out the food processor for the biscuits, washing it would be more effort than just mixing them together. Careful not to overwork them, totally fine if they’re shaggy. Seemed like not much dough but they rose really well!

This was so so yummy! The biscuits in particular were fantastic and I'm no expert biscuit maker. Like other commenters I cut the rhubarb into small pieces to aid chewing and swallowing lol. Also I halved the sugar in all components.

I have in my freezer some stewed rhubarb from which I extracted a lot of syrup (of which about 12 oz is also frozen). Wondering whether I could use one or both up in this recipe. Any guesses?

Loved this recipe, easy and so delicious. Could I freeze the roasted rhubarb and thaw/roast till bubbly to serve when rhubarb is no longer in season? Cut down roasting time, freeze and finish roasting prior to serving?

The photo shows long cuts of rhubarb, not half inch?

I like the rhubarb intensity, but it did come out too soupy the first time. Second time i made it, I added a tbsp of corn starch mixed with juice from the macerating when I stirred it at 15 minutes.

I made this with about 1 1/3lb rhubarb and 1lb strawberries, cutting the sugar to 1/2 cup. I didn't have an orange & added a tablespoon of triple sec with the vanilla (I used homemade extract). So good I almost cried.

Can one use store bought biscuit topping (Pillsbury Buttermilk comes to mind) ? I don't have a pulsing food processor and wonder how else to make this topping.

I cut and wash/drain the rhubarb then cook in a covered saucepan over low heat until juice runs and rhubarb is soft then add sugar and remove cover, turn up flame until thickened. One benefit of doing it this way is that any discoloured saucepans will shine like new because of the effect of the cooked rhubarb on the metal. I cook the biscuits separately and add when serving.

Served this up for desert last night topped with homemade lemon curd and it was great. The tartness of the cobbler with the sweet and tangy curd was a party for the tastebuds.

I love this recipe--I regularly make just the rhubarb portion and use it on yogurt, ice cream, etc. Easy and delicious!

I cut the rhubarb and sugar in half and subbed with strawberries. Added the strawberries after roasting the rhubarb (at the same time as adding the biscuits). Next time I think I’ll try the chez panisse biscuit recipe instead since it was just slightly crispier, although this recipe is good too.