Title: Rhubarb Cobbler W/vanilla Bean Ice Cream
Categories: Dessert Fruit Icecream
Yield: 8 Servings

		2 pounds diced fresh rhubarb
2 1/4		Cups sugar, in all

4 tablespoons butter plus 4 teaspoons, divided Juice of one lemon 1 teaspoon salt 1 egg 1 tablespoon baking powder 1 cup flour : 1/4 teaspoon grated nutmeg 1 teaspoon ground cinnamon 1 tablespoon vanilla : 1/2 cup buttermilk Vanilla bean ice cream Fresh mint sprigs Powdered sugar Cinnamon sugar

Preheat the oven to 375 degrees F. Grease a 2 quart casserole dish with 2 teaspoons butter. In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice. Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes. Remove from the heat. Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together. Add the egg. Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk. Mix until thoroughly incorporated and the batter resembles a cake batter. Pour the rhubarb into a greased 2 quart casserole dish. Pour the batter over the rhubarb. Bake for 30 to 35 minutes or until the center is done. Spoon a heaping serving of the cobbler onto a shallow bowl. Place one scoop of the ice cream to the side. Garnish with fresh mint, powdered sugar, and cinnamon sugar.

Yield: 8 servings ESSENCE OF EMERIL SHOW #EE2348

From: Barbara O'keefe Date: 07-29-98 (06:32) The Neverending Bbs (437) Fido-Home

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