Rhubarb Cobbler

Did you notice something in your box that looked like celery - but - the leaves were different and there was some red on the stalks? In case anyone didn't recognize it, it's rhubarb. It had been so long since I had rhubarb, first I was surprised, then very happy!!

In case you didn't know exactly what do to with it - try this recipe:

Rhubarb Cobbler

Wash the rhubarb and chop in 1 to 1 1/2 inch pieces. Place in saucepan, cover with water and add 1/4 cup sugar. If the rhubarb is big and thick with plenty of red, you may need a little more sugar. Bring up to boil, then turn down to medium heat.

Melt 1 stick butter or margarine in a pyrex dish at 350 degrees.

In separate bowl, mix 1 cup self-rising flour and 1 cup sugar well. Add 1 cup milk and mix well.

Once butter is melted, pour the flour/sugar/milk mixture into the bowl. Add the rhubarb - I lifted all the fruit out of the pan with a slotted spoon and placed in pyrex dish covering the whole dish, then added enough of the rhubarb water to bring level in pyrex up to 1/2 of dish.

Bake at 350 for about 25-30 minutes, until crust has form on top and is turning golden brown. Sprinkle another 1/4 cup sugar over the top and leave in oven 5 more minutes. Remove and let it cool a little while - until you can eat without burning your tongue off!

You can add strawberries, washed and capped to the rhubarb - but I prefer mine straight up!

Even though this was a new treat my kids didn't remember ever eating, the cobbler was gone by morning. Of course, I wonder if you couldn't even make slugs taste good with this simple recipe!