For His Master's Veneration: Pineapple Rhubarb Cobbler

Wednesday, May 20, 2015

Pineapple Rhubarb Cobbler

Was so excited when I saw that rhubarb was in season. Slave's BFF Charlie loves rhubarb, so a study has been made to come up with something different using the overlooked food-stuff. This combination is rather unique and unexpected but blends well. Hope this will become one of your favorites. Rhubarb has a short season so try several different ways. Always check what is in season and build your weekly meal plan from that.

Around here there are many finicky eaters so slave often does not tell them ahead of time what is in the desert until after they have sampled.

Ingredients:

2 cups sugar, divided
¼ cup all-purpose flour
3¼ cups sliced rhubarb
14 ounces pineapple tidbits, drained
1 tube of croissant dough
½ teaspoon of cinnamon.
1 egg yolk for an egg wash
½ teaspoon granulated sugar + extra cinnamon for garnish

Directions

First scrub the rhubarb! It can be a little gross, so use a vegetable brush, after all it grows in the mud. When clean and dry, cut into pieces about the size of the pineapple tidbits you are using.

Place in a large bowl and sprinkle about ½ cup of sugar over all and stir until each piece is coated. Cover and place in refrigerator for at least 2 hours, better if overnight. My great grandmother used to “sugar” fresh strawberries this way and the results were always great.

Pre heat the oven to 350 and spray a 9 x 13 baking dish.

In large bowl measure flour, cinnamon, and remaining sugar, stir.

Add rhubarb and pineapple, stir.

Pour fruit mixture into the sprayed baking dish.

Unwrap the croissants and arrange the triangles out over the fruit. You want steam to escape so don't make a tight seal.

In a small bowl whisk the egg yolk with 2 tbs water. Using a pastry brush brush the egg wash all over the top. Then sprinkle with sugar and cinnamon to garnish.