Mango Rhubarb Cobbler June 24, 2008

 

Rhubarb and mangos are both at their peak, so I combined them to make this sweet and tart cobbler.  Serve it for dessert at a backyard BBQ.  It’s easy to transport if you make the biscuits ahead of time, prep the fruit, and bake it at your destination while dinner is cooking.

The recipe for the biscuit topping is inspired by Mesa Grill’s signature Blueberry Cobbler (recipe by Bobby Flay). 

 

Mango Rhubarb Cobbler

 

2 C. all-purpose flour
3 Tbs. sugar

1 Tbs. baking powder

1 tsp. salt

1 stick unsalted butter (cold), cut into small pieces

¾ C. light cream, plus 2 Tbs. to brush on top

1 large egg

2 Tbs. sugar in the raw (or 1 Tbs. sugar), reserved

6 large stalks of Rhubarb

2 large Haitian mangos (or 3 small Mexican mangos), peeled and diced

¼ C. sugar

Juice of 1 lemon

2 Tbs. tapioca (powder), optional

 

1.         Preheat oven to 350 degrees.  In a large bowl, sift together first 4 ingredients (flour through salt).  Add the butter to the flour mixture using your hands or a pastry cutter until crumbly.  Combine the cream and egg in a small bowl and whisk.  Add the cream to the flour mixture and fold just until combined (do not over mix).

 

2.         Lightly flour counter or marble slab, place dough on counter and pat dough until it is about ½” thick.  Using a biscuit cutter or the mouth of a glass, cut dough into 10 circles.  Place biscuits on a nonstick cookie sheet.  Brush biscuits with remaining cream, sprinkle with sugar in the raw, and bake until slightly golden brown but slightly undercooked, about 10-15 minutes.  

 

3.         To make the cobbler, preheat oven to 375 degrees.  Place fruit in the bottom of a large casserole dish or Dutch oven.  Mix in sugar and tapioca (if using).  Top with biscuits, spread evenly over the tops of the fruit.  Bake for approximately 25-30 minutes, until the fruit is soft but not mushy when tested with a fork.  Let the cobbler cool for 20-30 minutes before serving.  Serve a scoop of the filling topped with a biscuit in a bowl, and top with whipped cream or vanilla ice cream.

 

 Check out the Farmer’s Market Fare for other seasonal recipes and more:  http://eatdrinkbetter.com/2008/07/01/farmers-market-fare-11/