Monday, April 14, 2008

Strawberry-Rhubarb Cobbler

We got some great, 80-degree days this past weekend. Housemate Josh and I had some friends over for grilling (more on this in a later post). I made rhubarb-strawberry cobbler for dessert, using a recipe from epicurious. Despite it being pretty brown on top, I think I pulled it out of the oven too soon. I actually preferred the leftovers, re-cooked in a 400 degree oven for about 15 minutes. I would make this again, but cover it with tin foil toward the end and cook it maybe fifteen minutes longer.

Strawberry-Rhubarb Cobbler -- recipe is here.


  1. YUM. Rhurbarb is the best thing ever!

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