Strawberry Rhubarb Cobbler

I hope I’m not too late getting this amazing recipe to you. Rhubarb’s season is short and sweet, just like figs. You blink and they’ve come and gone. In Northern California, the rhubarb was late this year. I follow many British bloggers who were baking with rhubarb as early as February and I didn’t see any around here until June! But alas, I can’t complain, because I was able to get some and got straight to baking. I usually only have enough for about one or two recipes per season. Last season I made Strawberry Rhubarb Crumble. Strawberry and rhubarb are a match made in heaven. There’s a reason they’re always paired together in desserts. The sweet strawberry balances the tartness from the rhubarb. And they bake evenly when mixed together.

The beauty of this cobbler, aside the fact that anything is better when served straight from it’s cast iron skillet, is that it’s topped with a special honey buttermilk biscuit topping. Usually cobblers are fruit, dotted with a simple mix of butter, flour, sugar, and milk. This is way better. The honey adds an element of sweet (again which helps with the sour rhubarb) and the buttermilk makes these biscuits so soft. The worst thing to me is a dry biscuit that begs to be smeared with butter. These need none of that. They’re so moist and delicious on their own. I may even just start making my biscuits with this recipe because they’re the best I’ve had! They’re also the easiest. You don’t have to roll out dough. You don’t have to have biscuit cutters. You don’t have to chill anything. All you do, it take a 1/4 measuring scoop, mash as much of the dough into it as you can and drop it out over your mix of fruit. That’s it! Well, then you bake. But then that’s really it!

So if this recipe is coming too late for you and you can’t find rhubarb, try just using strawberry and adding some blackberries or blueberries for more tart. Or maybe you want to try peaches and nectarines. Honestly, any one fruit or combination of fruit is great. And frozen even works. Actually i have some frozen mango right now. Maybe I should try these again with that and add some coconut to the honey biscuits. Mmmmm. Enjoy!