Every year I try to make at least one rhubarb cobbler for Gene. Not strawberry/rhubarb, just the 'barb itself which is his preference. This year's was tasty (made a couple of changes) and even looked pretty, although the pie crust discs I cut out look like biscuits in the picture. Hmmm...didn't think about that at the time. Oh well. Either way, this is one of Gene's all time favorite pies.
Glenna's Rhubarb Cobbler
recipe by Glenna Anderson Muse
4 cups rhubarb, cleaned and chopped into 1/2" pieces, with strings removed
3 Tbsp raw honey
1 tsp vanilla
1/2 tsp orange zest
2 Tbsp flour, heaping
dash of salt
1 homemade or commerical prepared pie crust. (I make my own from this recipe, fold them up around wax paper and freeze in plastic bags so they're as convenient as store bought.)
1 egg, beaten with a fork
Dusting sugar or granulated sugar
Directions: Preheat oven to 350 degrees.
In a large mixing bowl, combine first six ingredients with a wooden spoon until honey and seasonings are evenly distributed. Pour into greased baking dish.
Cover with pie crust and trim edges or cut into designs with a biscuit cutter, glass, or cookie cutter and overlap on top of fruit.
With a pastry brush, brush egg over top of crust, then sprinkle with a dusting sugar (from Wilton or this beautiful golden "sanding" sugar from Amish Country Store in Branson) or regular granulated sugar to facilitate browning.
Bake at 350 degrees for 30-35 minutes or until crust is nicely browned and rhubarb is bubbling up around edges. (Allow an extra 15 minutes if baking in crockery as I did.)
Per serving: Calories: 105; Protein: 1.5; Carbs: 20; Fat: 4; Fiber: .5; Weight Watchers Points: 2