Orange-Laced Blueberry-Rhubarb Cobbler with Almond Biscuits

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Published on Midwest Living (http://www.midwestliving.com)

Orange-Laced Blueberry-Rhubarb Cobbler with Almond Biscuits

Orange Laced Blueberry-Rhubarb Skillet Cobbler with Almond Biscuits

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Makes: 8 servings
Prep 30 mins
Bake 25 mins

Ingredients

1 1/2 cups sliced fresh or frozen (thawed) rhubarb
1/4 cup sugar
1/4 cup orange marmalade
2 teaspoons finely shredded orange peel (set aside)
3 tablespoons orange juice
1 1/2 tablespoons quick-cooking tapioca
6 tablespoons butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
3 1/2 cups fresh or frozen blueberries
1 cup all-purpose flour
1/3 cup almond flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whipping cream
3/4 teaspoon almond extract
3 tablespoons sliced almonds
2 tablespoons turbinado (raw) sugar
Vanilla ice cream (optional)

Directions

Dice rhubarb. In a large, nonstick oven-going skillet, combine the rhubarb, 1/4 cup sugar, orange marmalade, orange juice, tapioca and 1 tablespoon of the butter. Cook and stir over medium heat until bubbly. Stir in cinnamon, ginger, cardamom and nutmeg; stir in blueberries. Cook and stir until mixture returns to a boil. Remove from heat; set aside.
In a large bowl, whisk together the flour, almond flour, 1/3 cup sugar, the baking powder, orange peel and salt. Using a pastry blender, cut in remaining 5 tablespoons of butter until pieces are pea sized. In a small bowl, combine cream and almond extract; stir into flour mixture until just moistened. Drop in 8 mounds over the hot blueberry filling; sprinkle with sugar.
Bake in a 375 degrees oven for 25 to 28 minutes or until a wooden pick inserted into a biscuit comes out clean. Cool on a wire rack. Serve warm or at room temperature. If you like, serve with a scoop of ice cream.

Nutrition Facts

(Orange-Laced Blueberry-Rhubarb Cobbler with Almond Biscuits)

Servings Per Recipe 8, Potassium (mg) 179, cal. (kcal) 372, sodium (mg) 326, pro. (g) 4, vit. A (IU) 534, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 18, Niacin (mg) 1, carb. (g) 51, sat. fat (g) 9, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 43, Polyunsaturated fat (g) 1, iron (mg) 1, Monosaturated fat (g) 5, calcium (mg) 141, sugar (g) 31, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, Folate (µg) 40, vit. C (mg) 12

Source URL (retrieved on May 25, 2013): http://www.midwestliving.com/recipe/orange-laced-blueberry-rhubarb-cobbler-with-almond-biscuits/

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