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Reviews
maryw on 6.26.2011
I am not a big fan of rhubarb, but a friend gave me a few pieces. This recipe was delicious! It does have just a hint of tartness and it’s nicely balanced with sweetness. I did add the almond extract and it seemed to give it a little depth of flavor that I enjoyed.
Tracy on 6.27.2011
This recipe and I didn’t get along too well. It turned out more like soup on the bottom with cobbler on top. I let it sit, hoping it would thicken but it just made the cobbler a soggy mess. I think it needs some flour or cornstarch in the fruit to thicken it.
shirlsaw on 7.2.2011
I’ve made very few cobblers in my life but this was very tasty although almost a tad too sweet for me. Yes it is juicy since no thickener is in the recipe but I enjoyed it that way. I recommend using the almond extract! Use a 9×13 baking dish – I was slightly confused since the recipe doesn’t state the size.
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Comments
purabi on 6.19.2011
Ree, I loved this recipe. I guess almond extract is the homemade extracted milk from the blended almonds. Oh, why don’t they keep Rhubarb in Hong Kong supermarkets. I am new to rhubarb, since it is neither available in India, nor in Hong Kong. But the variety of yummy dishes dispayed in TK is tempting me to taste the AMAZING rhubarb! Thanks for sharing the recipe.
Nancy @ Coupon Clipping Cook on 6.19.2011
What a great way to get your vegetables! This looks delicious.
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