Rhubarb, Blueberry, and Mango Cobbler

Rhubarb is an interesting fruit. You can't really eat it raw and it is hard to stomach without a bit of sugar. Recently, I have been in the mood for rhubarb. This is strange considering, I had not had a steady dose of it since I was a child. My Mom used to make rhubarb jam and pies and they were quite delicious. Since then it has rarely touched my plate. Not because I don't like it, but more so because people do not seem to cook with it much.


After a recent wedding shower for my sister-in-law we had a piece of rhubarb around. How does one get rhubarb from a shower, you might ask? Well, we played a game where we had people guess the produce. Most people thought it was celery. My sister-in-law said I could not play because I had an advantage being vegetarian. It only seems fair because I would have won the game. I know my produce! (Also, I was co-host of the shower and I do not think the hosts are supposed to play.)


When we came home, John and I did not know what to do with it. So, one night while John was out doing something with his Duke cronies, I decided to use the rhubarb. I searched our cookbooks and then the internet for vegan rhubarb recipes. I lucked out when I came to a recipe on RecipeZaar for vegan rhubarb cobbler. I have not had many cobblers, but from what I remember, they were yummy.


I looked around our cupboards to see what we had that matched the recipe. Right away, I noticed that I did not have enough rhubarb. Luckily, I still had frozen blueberries from my when we picked organic blueberries in Hillsborough (Beth, you would be proud. I am posting about how I am using the berries!) I also located a mango that was ripe to be eaten. I know this combo is strange, but trust me. It worked. We were also short on soymilk. I was in luck again, we had So Delicious, Unsweetened Coconut Milk. We had tried it on a recommendation from a friend. I am not sure I would buy the unsweetened again.


Now that I had what I needed, I began the preparation. The recipe was easy and the aroma filled our place with a sweet and delicious smell. The taste was even better than the smell! This dessert was a winner. The top was so moist and would make a great dessert biscuit or perhaps for a shortcake. My bowl of blueberry, rhubarb, mango goodness was gone in minutes. When John came home he had a bowl and shared the sentiment toward the gooey, warm dessert.


Just thinking about it is making me hungry. I think I will have to make this again.