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A Rhubarb Cobbler Where the Sweet-Tart Flavors Sing; A Good Appetite

Apr 16, 2021 - The New York Times

Roasting sugared rhubarb until the juices condense into a tangy syrup makes for the best possible spring dessert.

Roasting sugared rhubarb until the juices condense into a tangy syrup makes for the best possible spring dessert.

Some cobblers are like cake: neatly sliceable, with bits of soft fruit strewn in the crumb. Others are more like pie, with a jammy compote sandwiched between two flaky crusts.

But the cobblers I love best are the biscuit-crowned ones, which don’t resem...