Has it really been a week since my last post? The last 7 days really flew by fast, and I haven't had all that much time to cook. The upcoming week is also going to be slow - I'm going to a family reunion for the first time in a couple days, and I'll be cooking a few things up there, but I won't really be able to write about them until I get back. I feel like this poor blog isn't getting enough attention from me. Anyways...this week's Tuesdays with Dorie recipe was a cherry rhubarb cobbler.
But wait a second...the recipe was cherry rhubarb, and your title is mixed berry? Yep, I had to pull an audible. I was really looking forward to the cherry and rhubarb combination, but going to a few local grocery stores I couldn't find rhubarb. I remember it being around a few weeks ago, so I must have just missed the season. I ended up seeing some more today, but it didn't really look too appetizing. Instead, I bought some raspberries and blackberries (12 ounces, each) and followed the rest of Dorie's recipe. I love how the lime and raspberry flavors mix, so I also got some limes and zested them, using the zest in place of the ground ginger the recipe calls for.
I traveled up to Los Angeles this weekend to see some friends, and while I was there I spent the night at my aunt's house. I decided to bring the cobbler as a thank-you-for-the-hospitality gift. My mom also randomly stayed the same weekend, so she got to taste this as well. Everyone that had some for breakfast said they enjoyed it, though it was a bit too tart for my own taste.
I thought about adding more cornstarch to the recipe, since the berries were definitely going to be runnier than rhubarb and cherry, but decided against it. If I were to repeat the recipe, I definitely would have added it. Soupy filling isn't necessarily bad, but it's not great either. We just dug in with spoons to compensate.
Recipe: Baking: From My Home to Yours, Dorie Greenspan, p. 415