Life is busy on the farm. When I decorated the farmhouse last summer, I decided to forgo curtains because every view is spectacular and I couldn’t bare to cover it up. The down side to all of this eye candy is that the sun rises at 5:10 am and shines directly into our bedroom window. As much as we would like to sleep until 7 am, our feet hit the floor around 5:25 am and the day begins!
The funny thing is there never seems to be enough time in the day. After hurting my shoulder last summer by being too enthusiastic in my garden restoration, I promised myself that I would work at a more reasonable rate this year. So far I have been true to my word, but it takes longer for me to get things done. However…
Today Ralph, Dad and I are heading up river to hand load seven tons of stone for our garden wall and patio. My Dad can build anything and, happily for Ralph and I, loves the farm as much as we do. He will be here in five minutes so my post is short today! The apple blossoms popped yesterday so I am pumped to drive through the orchards that line the Saint John River valley.
I created this cobbler Sunday night and we loved it! It is easy peasy and really delicious.
RHUBARB COBBLER
serves 6
preheat oven 425*F
4 cups fresh rhubarb, cut into 1 inch pieces
1 1/3 cup white sugar
Toss together and place in six cup casserole dish…set aside
In a large mixing bowl mix together:
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
Using a pastry blender cut in to flour mixture:
1/4 cup cold butter, until the mixture resembles coarse meal
Drop a large egg into a cup measure and beat well…then add enough buttermilk to bring liquid to 1/3 cup
Stir liquid into flour/butter mixture…mixture should be stiff and a little wet
Divide dough into 6 equal pieces and drop by large spoonfuls on top of sugared fruit.
Sprinkle the tops of the dough mounds with sanding sugar or granulated sugar
Place in the oven and bake for 45 minutes.
Serve with vanilla ice cream…
Thanks for reading.
