Rhubarb Cobbler

Rhubarb is in season, which means I am serving rhubarb for dessert. I spiced-up my Peach Cobbler recipe slightly and came up with a very satisfying treat.

I started with 6-8 stalks of rhubarb (tops cut off) and coarsely chopped them into bite-sized chunks. I added these to a sauce pan on medium heat and cooked them down with 1/4 cup maple syrup until they were softened. I did not cook this until it was a completely mushy mess because it needed to be baked. I just got it started and incorporated some maple into it.

I poured it into a Pyrex pie pan and topped it with a mixture from my peach Cobbler Recipe.

Then I baked it at 350 for approximately 30 minutes until it looked ready to eat. I let it cool a bit… patiently.

I served it with homemade maple whipped cream.