Hi, and welcome to rhubarb and cherry cobbler! Next week, all subscribers will receive a photo recap of the amazing retreat we just wrapped up in Wisconsin. In the meantime, check out my past posts here and learn more about my day job here. Thanks for joining us!
This recipe is a day late (again!) because I was busy getting back to real life after yet another magical retreat in Wisconsin. More on that next week with a photo essay to boot, but in the meantime, we’ve got cobbler to discuss.
I’ve been saving a bag of frozen sweet cherries since last summer. It’s my food version of saving for retirement. When I snagged some rhubarb from my parents’ farm a few weeks ago, I knew that it was time to cash in on my freezer cherries and make a cobbler.
This is a variation of a recipe I’ve shared before. It’s tried and true and deeply rooted in my family lore. I hope you love it as much as I do!
Tips
This recipe is miraculously easy to adapt: I’ve made it without dairy, without gluten, without eggs, and without dairy, eggs, OR gluten. A one-for-one substitution with your alternative of choice is the way to go.
This recipe works equally well with fresh and frozen fruit. Just follow the directions regarding the water in the fruit mixture, and you’ll be grand, as they say.
I feel I would be remiss not to remind you to play with different spice blends and fruit combinations while you’re doing all of these other fun substitutions. There’s a whole world of fabulous possibilities out there!
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