Rhubarb Cobbler with Vanilla Bean Ice Cream

Categories: Essnce10
Yield: 8 servings

2 lb Diced fresh rhubarb
2 1/4 c Sugar; divided
4 tb Butter; plus
4 ts Butter; divided
Juice of one lemon
1 ts Salt
1 Egg
1 tb Baking powder
1 c Flour
1/4 ts Grated nutmeg
1 ts Ground cinnamon
1 tb Vanilla
1/2 c Buttermilk
Vanilla bean ice cream
Fresh mint sprigs
Powdered sugar
Cinnamon sugar

Preheat the oven to 375 degrees. 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. This
recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-20-1998

Recipe by: Emeril Lagasse

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