Rhubarb cobbler, three photos

One of the very best things about summer is rhubarb. There are 60 types of rhubarb, although the most common is Garden Rhubarb. Indigenous to Asian and coming to America in the 1820's, rhubarb is not only delicious, but a stong laxative. (Hooray, regularity!)

I found this recipe in a newspaper. Growing up, we had rhubarb pie and cake only. Cobblers always seem alluring, but I ultimately find them disappointing because they have too much crust. We were out of AP flour, so I tried substituting whole wheat, and while the resulting topping was no doubt marginally healthier, it was not tasty enough to make it worth it. Not only that, but this particular batch of rhubarb was still it was juicy as hell. A few weeks later, we used this recipe for another cobbler, and found it much tastier.

JUICY!

Heaven.....