Rhubarb, spiced with a little cardamom makes for a luscious and beautiful cobbler.
1 3/4 lbs rhubarb, about 6 cups chopped
1/2 cup jam, optional but very good (I used Italian plum compote in this version)
1/2-3/4 cup sugar (depending on how sweet you like your desserts and use the smaller amount if using jam)
1/2 teaspoon ground cardamom
1 tablespoon cornstarch
For biscuit dough:
1 2/3 cups all-purpose flour (or half whole wheat pastry and half apf)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon heavy cream, divided
2 tablespoons turbinado sugar, for topping the biscuits
Preheat oven to 350 degrees
Put the rhubarb and jam, if using, in a shallow 3 quart casserole dish. In a small bowl mix together sugar, cornstarch and cardamom and combine thoroughly with the fruit.
In a medium bowl combine the flour, sugar, baking powder and salt and whisk to combine. Add the butter and cut it into the flour mixture with a pastry cutter or rub it in with your hands until it resembles coarse meal. Add 2/3 cup of cream and mix until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together, incorporating all the crumbs. Form the dough into 8 balls, then flatten them slightly into thick rounds.
Arrange the biscuit rounds on top of the fruit, leaving about an inch between them. Brush the biscuits with cream and sprinkle with turbinado sugar. Bake the cobbler until the fruit is bubbling and the biscuits are golden brown, about 40 to 45 minutes. Serve warm with whipped cream or ice cream.