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Ingredients

• FOR THE FILLING:
• 2 pounds rhubarb, trimmed and cut into 1/4-inch pieces (about 6 cups)
• 2 1/2 cups fresh raspberries or 1 (10-ounce) package frozen raspberries, defrosted
• 1 cup plus 2 tablespoons sugar
• 2 1/2 tablespoons cornstarch
• FOR THE BISCUITS:
• 1 cup all-purpose flour, more as necessary
• 2/3 cup fine cornmeal
• 1/4 cup sugar
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup heavy cream, more for brushing

Description

This Recipe Is From The NY Times. Love The Idea Of A "cobbler" With Rhubarb And Raspberries - Topped With Cornmeal Biscuits. A Unique Side With Baked Ham Or Chicken.

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