RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS

RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS image

Categories Fruit

Yield 6-8

Number Of Ingredients 12

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2 lbs rhubarb, trimmed and cut into 1/4 inc pieces (about 6 cups)
2 1/2 cps fresh raspberries
1 cup plus 2 Tbspn sugar
2 1/2 Tbspns cornstarch
for biscuits:
1 cup flour
2/3 cup fine cornmeal
1/4 cup sugar
1 12 Tbspn baking powder
1/4 tspn kosher salt
6 Tbspns cold butter cut into 1/2 inch cubes
2/3 heavy cream - more for brushing

Steps:

preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough. place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse o combine. Add butter and pulse till mixture resembles coarse meal. Pour cream and continue pulsing till dough starts to come together, scraping down sides of bowl if necessary. Turn dough onto a lightly flowered surface and gently pat it together. Divide it equally into 8 balls, then flatten hem slightly into thick rounds. Scrape filling and accumulated juices into a 2 1/2 qt gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 min. till filling bubbling and biscuits are golden.