Posted by: Kim_Hamilton on 02/05/2011 09:12 PM
Updated by: Kim_Hamilton on 02/05/2011 09:46 PM
Expires: 01/01/2016 12:00 AM
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"Rhubarb Cobbler with Ginger Creme Anglaise"~by Kris Fichtner of Lunch Lady Catering
We are so excited to give a warm welcome to Kris Fichtner of Lunch Lady Catering, one our newest Food Columnists!.....This is an exciting time of year for food lovers, because the harbingers of spring begin showing their tender young faces in the markets. One of these early treats is rhubarb. In childhood, I remember being fed rhubarb sauce on my morning cereal, rhubarb pie for dessert, and my Mom telling tales of being sent to the garden with a bag of sugar to find a rhubarb stalk to dip and nibble. It was a coveted delicacy in my family with a unique and charming flavor. ....
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To me, rhubarb is an old fashioned ingredient, but in fact it is quite ancient, originating in Asia where it was widely used for it's medicinal properties as a purgative. It's dark, lush leaves are rich in oxalic acid, therefore poisonous to eat, but the bright red stalk, is quite tart in it's raw state and rich in vitamin C and dietary fiber. In appearance, it looks like red celery, but is commonly mistaken for fruit once prepared. It is actually closely related to garden sorrel, and quite easy to grow in our Sierra climate.
The next time you happen to see this at market, I hope you choose a few smooth stalks and try this recipe. I know that you will be pleased you did.
Rhubarb Cobbler with Ginger Creme Anglaise
Filling Ingredients:
4 Cups chopped fresh rhubarb
1 heaping Tablespoon corn starch
3/4 Cup sugar
1/2 stick butter cut into small pieces
1 Tablespoon lemon juice
Topping Ingredients:
* 1 cup all-purpose flour
* 1 tablespoon white sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup buttermilk
* 1 egg, beaten
* 2 tablespoons white sugar
*
Ginger Creme Anglaise Ingredients:
2 Tablespoons diced fresh ginger
3 egg yolks
1 Cup half and half
2 Tablespoons sugar
Cobbler Directions:
Preheat oven to 350 degrees
Toss all filling ingredients together and place in a 9inch baking dish.
Sift together dry topping ingredients in a large mixing bowl.
Combine wet topping ingredients and mix into dry ingredients until just combined.
Drop by tablespoonfuls on top of the rhubarb mixture.
Sprinkle with sugar.
Bake approximately 40 minutes, or until rhubarb is tender and topping is golden.
Creme Anglaise Directions:
In a heavy bottomed sauce pan, combine all ingredients and whisk until eggs, sugar and cream are well incorporated.
Place over medium heat and simmer, stirring constantly with a wooden spoon for 5 minutes, or until it registers 170 degrees.
Strain out ginger, and allow to cool to room temperature.
Drizzle over warm cobbler.
Enjoy!
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Kris Fichtner
Lunch Lady Catering
P.O. Box 225
Avery CA
95224
www.lunchladycatering.com
209-768-1044
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