Rhubarb Cobbler

Slice rhubarb stalks into 1/2 inch pieces. You will need enough for around 4-5 cups. Place in a pan with 3/4 of a cup of sugar, 2 tablespoons of corn starch, and 1 tablespoon of water. Stir and heat over medium heat until the rhubarb let off some of it's water and the sugar dissolves. It will become somewhat gooey. Pour mixture into a small to medium baking dish. There should be at least an inch and a half to two inches between the top of the mixture and the top of the dish.

To make the topping combine 1 cup of flour, 1 tablespoon of sugar, 1/2 tablespoon of baking powder and 1/2 teaspoon of salt together in a large bowl. Add in 4 tablespoons of cold butter, cut into small pieces. Combine the butter and flour together using your fingers, a fork or a pastry cutter until you get a small pea sized consistency. In a measuring cup measure out 1/2 of a cup of heavy cream and add in 1/2 of a teaspoon of vanilla. Pour this over the flour mixture and combine everything with your hands just until it can come together in a ball. Be so careful not to over mix at this point as it will make the dough tough. You can simply place clumps of the dough over the top of the cobbler, or, if you want a little fancier you could roll out the dough to make biscuits and place those on top. Sprinkle the top with a little sugar and put into a 425 degree over for 18-20 minutes or until the crust is golden brown.

Serve with ice cream or whipped cream or just a little pour of heavy cream.

The dough recipe here also makes excellent strawberry shortcakes. Just form the dough into mounds on a cookie sheet or make biscuits and bake. Let cool, slice in half and fill with fresh strawberries that you've cut up and added a little sugar to. The sugar isn't to sweeten the berries, which hopefully are very sweet already, but to leech out some juice from the strawberries which will moisten the shortcakes. Top the strawberries with whipped cream and replace the top of the shortcake.