Rhubarb!

As rhubarb season comes to an end and berry season begins, I've got cobblers on my mind. Cobblers are pretty simple to make, and yet still manage to be an impressive dessert. Here's how to make one:

Stuff You Need To Make Food:
To Make Cobbler Filling:
approximately 4 cups of rhubarb, diced (or berries)
1/4 cup cornstarch
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

To Make Cobbler Crust:
2 cups flour
4 tablespoons sugar, divided
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 stick butter
1/2 cup milk
1 egg

How To Make The Stuff Above Into Food:

Get a big bowl, and mix your diced rhubarb with the cornstarch, sugar, and first round of spices. Sit it aside and let all of the flavors get happy. If you're using berries, you may want to skip the spices in the berries and just use the vanilla extract (or some rose water). Also, if you're using berries or just worried about keeping your rhubarb looking pretty, add a squeeze of lemon juice.

While the fruit gets all happy with its spicy friends, make the cobbler crust. Mix your flour with 2 tablespoons of sugar. Add in the spices--if you want to mix it up a bit, substitute in some almond extract for vanilla. Chop up your stick of butter into small pieces, and add that to the mix. Use a pastry cutter or your fingers to mix the butter into the flour, until it looks like oatmeal. Add the milk and egg, and stir until it just starts to combine.

When you're ready to bake your cobbler, find a pan--an 8x8 or 9x13 will work. Grease it with butter or brush it with a little bit of oil to keep things from sticking, then dump in the fruit. Top with the cobbler dough--just kind of chunk it over the fruit. Sprinkle the top with the remaining 2 tablespoons of sugar. Bake for 45 minutes at 350 degrees Fahrenheit, until the crust is golden brown and the fruit is bubbling up through the crust. If you're like me and have no patience, scoop some out and top it with vanilla ice cream to cool it down enough to devour.