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Rhubarb Cobbler
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The Skinny ChefRhubarb grew abundantly in the corner of my granny's garden. I remember once getting a sour whiff of the dark green umbrella-like leaves that my grandmother warned me never to eat, since they are toxic. The reddish-white super-tart stem on the other hand makes luscious sweet desserts if combined with sugar and sweet fruits, like apples, for example. Cobblers instantly bring warm weather to mind, and this one is a version that I have been making since I was in high school. When you pour boiling water over a topping made with cornstarch, it creates the amazing "shell" that guests at your dinner table will not forget once they've tasted it.
A lot of friends and readers ask why I call for margarine in my baked good recipes instead of butter. I'll admit that I love the taste of butter, but sadly it's extremely high in saturated fat. In just one serving of most butter-rich desserts you can max out your saturated fat limits for the entire day, which means bad news for your heart. If you're having trouble preparing baked goods with margarine because it melts a lot faster compared to butter, here's an idea. Freeze the margarine before you mix the ingredients to improve texture of the dough. And I must remind you, be sure to look for "trans-fat free" margarine.
Get The Skinny Chef's Rhubarb Cobbler recipe.
Nutritional Stats Per Serving (1 1⁄2 cup):
231 calories, 4g protein, 41g carbohydrates, 6g fat (1 g saturated), 0 mg cholesterol, 4g fiber, 269 mg sodium.
The Skinny ChefRhubarb grew abundantly in the corner of my granny's garden. I remember once getting a sour whiff of the dark green umbrella-like leaves that my grandmother warned me never to eat, since they are toxic. The reddish-white super-tart stem on the other hand makes luscious sweet desserts if combined with sugar and sweet fruits, like apples, for example. Cobblers instantly bring warm weather to mind, and this one is a version that I have been making since I was in high school. When you pour boiling water over a topping made with cornstarch, it creates the amazing "shell" that guests at your dinner table will not forget once they've tasted it.
A lot of friends and readers ask why I call for margarine in my baked good recipes instead of butter. I'll admit that I love the taste of butter, but sadly it's extremely high in saturated fat. In just one serving of most butter-rich desserts you can max out your saturated fat limits for the entire day, which means bad news for your heart. If you're having trouble preparing baked goods with margarine because it melts a lot faster compared to butter, here's an idea. Freeze the margarine before you mix the ingredients to improve texture of the dough. And I must remind you, be sure to look for "trans-fat free" margarine.
Get The Skinny Chef's Rhubarb Cobbler recipe.
Nutritional Stats Per Serving (1 1⁄2 cup):
231 calories, 4g protein, 41g carbohydrates, 6g fat (1 g saturated), 0 mg cholesterol, 4g fiber, 269 mg sodium.
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