Gouda-Raspberry Swirl Rhubarb Cobbler
Filling:
- 1 cup plus 2 tablespoons granulated sugar, divided
- ½ teaspoon cinnamon
- Pinch of ground cloves
- 2 tablespoons cornstarch
- 1 cup water
- 4 cups chopped rhubarb
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- Salt, to taste
- 4 tablespoons (½ stick) unsalted butter
- ⅓ cup milk
- 2 tablespoons raspberry jam
- ½ cup (2 ounces) grated Gouda cheese
- Cinnamon-sugar, for sprinkling
Instructions:
You will surely impress your family with this delicious dessert.
- For the filling, in a small bowl, combine 2 tablespoons of the sugar with the cinnamon and cloves. Set aside.
- In a medium saucepan, combine 1 cup of sugar and the cornstarch. Add 1 cup of water and mix well. Add the rhubarb. Cook for 5 minutes, stirring occasionally, until thickened. Reduce the heat to low and keep the filling hot.
- For the cobbler biscuits, in a medium bowl, combine the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the milk. Stir just until moistened. Turn the dough out onto a lightly floured surface and knead lightly 10 times. Pat the dough into a 12 x 8-inch rectangle. Spread with the raspberry jam and sprinkle with the cheese. Roll up, jelly-roll style, starting from a short side; seal the edges. Cut into 8 slices.
- Transfer the hot rhubarb filling to the pan. Immediately place the biscuits on top of the filling. Sprinkle the biscuits with cinnamon-sugar. Bake for about 45 minutes, until the biscuits are golden.