Rhubarb Cobbler

I'm loving all the rhubarb recipes being posted this time of year! They sure bring back memories of childhood summers for me. I remember my mother's rhubarb patch in the back yard; I can even picture exactly where it was and often wonder if it's still there after all these years. Her favorite way to serve it was stewed, which we'd have for our dessert with lunch. And her pies were divine, pure rhubarb, no additions. I do make her pie once in a while, but must admit I have more fun making crisps and scones, or trying some of the other more creative rhubarb desserts out there. 
This cobbler recipe was a bit unusual as cobblers most often have a biscuit type dough on top with the fruit underneath. This recipe is reversed: there's a cake-like batter on the bottom with the fruit pressed into the top. Traditional cobbler or not, this is a marvelous treat for dessert. Serve plain, with cream on the side or a scoop of ice cream.

Rhubarb Cobbler
From Saveur. January, 2007

Ingredients:
3 cups chopped rhubarb
3/4 cup brown sugar
4 tbsp. butter, melted
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1 tsp. vanilla
1 cup sugar
1 tsp. shortening

Method:
Preheat oven to 350°. In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside.
In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.

Grease a 9" × 11" pan with shortening. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even. Drizzle with the remaining 1 tbsp. butter. Bake for 40 minutes. Serve warm.

Royal Meringue

                                                             Happy 4th!

If this recipe wrings a bell, it's probably because I made something similar over the Christmas holidays with a Caramel Meringue. Same cookbook too. And I will repeat what I said then: yes, they unmold with no problem. (I didn't believe it either until I made them the first time.)
I know this presentation looks way too involved, but you can simplify any number of ways. I made it with all the bells and whistles as suggested in the cookbook, but you could simplify by crushing some berries, slice the meringue and serve just with the berries. You don't need to bother with the strawberry dip or the toasted coconut unless you want a splashy presentation. 
(BTW: that strawberry dip would be lovely served by itself, surrounded with fresh berries.)

Royal Meringue
From The Private Collection by the Junior League of Palo Alto

Ingredients:
8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 1/2 cups flaked coconut
2 teaspoons almond flavoring
one 10 1/2 ounce package frozen strawberries. defrosted
1 cup heavy cream
1 pint fresh strawberries, washed and hulled
sugar
sprigs of mint

Method:
Preheat oven to 250.
Beat egg whites with cream of tartar until foamy. Add sugar, 3 tablespoons at a time beating until meringue stands in stiff peaks. Spoon with great care into a 10 cup ring mold. Press down on each layer to prevent air bubbles.
Place mold in a roasting pan, with 1 inch of warm water. Bake 45 minutes or until meringue is set. Remove from oven, place on a rack to cool completely. It will settle quite a bit. It can sit on the counter all day at room temperature if you wish.

Toast coconut until brown and mix with the almond flavoring. Set aside.
Puree the frozen strawberries (I used fresh, but added a little sugar) Beat the whipping cream and fold in the strawberries. Refrigerate.

To serve: Loosen the meringue by running a knife dipped in cold water around the edge. Turn it out onto a serving plate. Mine always unmold with no trouble. Place the strawberry cream in the middle and top the mold with sliced fresh fruit, then sprinkle the coconut all over. Garnish with sprigs of mint.

The Picnic Game: Fourth of July Picnic S'more Tartlets

Did you ever play the picnic game as a child? Well, Louise at Months of Edible Celebrations is hosting a virtual Picnic. In order to participate in the Picnic Game, each blogger chooses a letter and brings a dish that begins with that letter.  Join in the fun!
To see the entire list completed, come back and click on the basket on July 1st....in time for Picnic Month!

I'm going on a picnic and I'm bringing.....


A. Angel Food Cake

B. Basil Leaves in Caramelized Prawns

C. Chicken Piccata 

D. Darned Easy Potato Salad

E. Eccles Cakes filled with Leeks, Spinach and Blue Cheese

And my letter is F: Fourth of July Picnic S'more Tartlets
Adapted from the cookbook Cutie Pies by Dani Cone

Ingredients:
1 (12 ounce bag) of semisweet chocolate chips
5 cups mini marshmallows
6 graham crackers, crushed
1 stick unsalted butter, melted
1 tablespoon plus 2 teaspoons corn syrup
1 teaspoon vanilla
2 packages ready made Pillsbury pie crust ( or make your own pie crust)

Method:
Preheat oven to 375.

Mix all ingredients except crust and set aside.
Roll out your crust fairly thinly and cut 3 inch rounds out of your pie crust, re-rolling unused dough. You should get 30 or so.
Press each circle into mini-muffin cup, pressing down and up the sides to form a little pie crust. Spoon the filling into the shells to just below the top. Bake 15 minutes.  Cool.

Cook's Note: I found after 10 minutes the marshmallows and chocolate had melted into a puddle before the crust was even baked. So I left them in there the full 15 minutes, made certain the crust was baked through, then removed them from the oven, added more filling to each cup and put it quickly under the broiler. 
Cute idea, gooey when warm, but they firm up nicely after they cool and are a snap to take along on a picnic. Decadently delicious!