Rhubarb-Cranberry Cobbler

For an elegant touch, serve the cobbler in oversized goblets and top with ice cream. 

Rhubarb-Cranberry Cobbler


Quantity Ingredients
2 cups granulated sugar
3 1/2 tbsp cornstarch
1/4 tsp ground cinnamon
1/4 tsp ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup unsalted butter, room temperature
1 large egg
1 tsp vanilla extract
1/2 cup whole milk
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Vanilla ice cream


1. Preheat oven to 350�F. Butter 13x9x2-inch glass baking dish. 2. In a large bowl, whisk 1 cup of the sugar, cornstarch, cinnamon and ginger to blend. Mix in rhubarb and cranberries, then add the cranberry juice concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. 3. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. 4. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. 5. Transfer cobbler to bowls or goblets and top with ice cream. 

Source: www.epicurious.com