Better Homes And Gardens Rhubarb Cobbler

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I have a recipe to share today, but first I wanted to bumble my way through a thank you. On Memorial Day, I want to express my gratitude to everyone who has served our country in the armed services, to those who have served in war-torn places, to those who have lost their lives or lost someone they love. Yesterday we were explaining to our son how safe we are, how very little fear we live with in as we go about our days, and how it's not like that everywhere. The reason that we have that is because people throughout history and today put themselves in harm's way to defend this country. It's just too big and complicated to explore in a little bitty paragraph. Thank you.

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I made a strawberry-rhubarb cobbler in the slow cooker this weekend, and it was delicious. The rhubarb stayed a bit firm, but not crisp, and was a tart compliment to these sweet berries. The topping didn't brown, but it wasn't soggy. It was firm and puffy and barely sweet, like a big biscuit on top. This was a success. I adapted the recipe from 365 Days of Slow Cooking (a new site for me!).

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I only made a half-recipe because I knew the kids wouldn't try this and that I could end up eating almost all of it myself. I began by trimming the ends of a big stalk of rhubarb and peeling the outer fiberous layer by loosening one end with a knife and pulling it off. I cut the stalk shown lengthwise into 3 long pieces, then diced into 1/4- to 1/2-inch pieces. Sliced 1 1/2 cups strawberries and mixed the strawberries and rhubarb together with 1 tablespoon cornstarch and 1/4 cup sugar.

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Next I made the topping: I mixed 1 tablespoon sugar, 1/2 cup flour, 3/4 teaspoon baking powder and a pinch of salt in a small bowl, then cut in 2 tablespoons of cold, diced butter. I added 2 tablespoons milk and 1 egg, then realized the mixture was far too eggy. (I should have used half an egg, but how?). So I added 2 tablespoons flour and another 1/2 teaspoon baking powder and hoped for the best. Mixed thoroughly, then spread on top of the berries and rhubarb in the cooker.

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I put 2 layers of paper towels under the lid of the cooker to absorb steam and cooked on high for 90 minutes. Took the lid off and cooked on low for another 15 or 20, then served in bowls with ice cream. Enjoy!

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