Rhubarb Peach Cobbler

Name: Rhubarb Peach Cobbler
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 59 milliliters cold butter; 2 Tbsps cornstarch; 355 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 425 grams can sliced peaches, undrained; 237 milliliters plain yogurt; 710 milliliters sliced fresh or frozen rhubarb; 1 teaspoons salt; 3 Tbsps sugar; 1 teaspoon vanilla extract

If you have about 50 minutes to spend in the kitchen, Rhubarb Peach Cobbler might be an awesome lacto ovo vegetarian recipe to try. For 81 cents per serving, you get a dessert that serves 8. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 214 calories. This recipe is typical of Southern cuisine. It will be a hit at your Mother's Day event. Head to the store and pick up salt, sugar, yogurt, and a few other things to make it today.

Instructions

In a large saucepan, combine sugar, cornstarch, cinnamon and salt.

Ingredients you will need

Corn Starch

Cinnamon

Sugar

Salt

Equipment you will use

Sauce Pan

Drain peaches, reserving syrup.

Ingredients you will need

Peach

Syrup

Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes.

Ingredients you will need

Rhubarb

Syrup

Equipment you will use

Sauce Pan

Add peaches and vanilla.

Ingredients you will need

Peach

Vanilla

Pour into an ungreased 2-1/2-qt. baking dish; set aside.

Equipment you will use

Baking Pan

Combine flour, sugar, baking powder, baking soda and salt in a bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.

Ingredients you will need

Vanilla

Butter

Yogurt

Drop by tablespoons onto hot fruit.

Ingredients you will need

Fruit

Bake, uncovered, at 400° for 30 minutes.

Equipment you will use

Oven

Serve warm.

Equipment

Ingredients

Servings:

2teaspoons

baking powder 0teaspoons

baking soda 59milliliters

cold butter 2Tbsps

cornstarch 355milliliters

all-purpose flour 1teaspoons

ground cinnamon 425grams

can sliced peaches, undrained 237milliliters

plain yogurt 710milliliters

sliced fresh or frozen rhubarb 1teaspoons

salt 3Tbsps

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Sparkling Wine, Port, Riesling, Moscato Dasti, Zinfandel

Cream Sherry, Sparkling Wine, and Port are my top picks for Cobbler. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.