Rhubarb Raspberry Cobbler With Cornmeal Biscuits

This was great! I altered the recipe a little. I used 4 cups of rhubarb to 4 cups of raspberries that I had mashed and frozen from Oregon's bounty this summer. I added 5 Tablespoons of pearl tapioca as I like my pies and fruit puddings a little more solid. I let it sit ( needs to sit at least a half hour with the tapioca. I used the suggested amount of
sugar. Very nice sweet-with-a bite of tart, desert and easy to make. Served with ice-cream. Lovely.

These were the best biscuits I have ever made. The ratio of dry and wet ingredients allowed for an easy light gathering of the dough. Not too wet or dry. Consequently, for once I didn't overwork the dough. I used the food processor for incorporating the cream into the dough rather than stirring it in. The biscuit was light and delicate. I cooked it at 325° in my convection oven for 38 minutes.

Liked the biscuits, but the filling was too sweet. Will cut back on the sugar next time.

Excellent, but next time I will use tapioca in place of cornstarch. Filling was too runny, but the taste was amazing and a beautiful color.

Yummy flavours, but the filling is very liquidy. I suggest serving it at room temperature, not hot; letting it cool gives the filling a chance to set, and it brings out the graininess of the cornmeal biscuit and sharpness of the rhubarb more.

Also, you can get more than eight biscuits out of the cornmeal; I got 12+.

Absolutely delicious !!! I am eating what's left for breakfast.
Next time, I will make the biscuits without cornmeal, or find a much finer grind than what I used...Found the cornmeal an unpleasant grit to this fabulous desert.

Added 1/4 cup of fresh grated ginger, and 1 tbsp of chopped candied ginger-- this cut the sweetness a lot and was super good!

I grew up eating cobblers of all sorts and have been making them myself for more than 40 years. During this horrible coronavirus I have been eating up our freezer contents and used this biscuit recipe but with 1 percent milk as I had no cream or yogurt, on some peaches from our trees last summer and these biscuits are the best I have ever eaten. Browned lightly on the top, they are crispy, have such a great texture and are not too sweet. Thank you NYT, in so many ways, for helping us.

This is really delicious. I was concerned that the raspberries might make this too tart, but the filling is actually very well balanced. Plus, it would be criminal to eat this without a scoop or two of good vanilla ice cream, so there's that.

2 lbs. rhubarb yielded more than 6 cups once cut when I remeasured. I wonder if the extra fruit is why the filling was runny for some folks. In general, I wish more recipes included weights rather than volume measurements - and, in particular, metric weights. My filling was just right and the biscuits were super light and fluffy. A yummy treat and excellent recipe over all.

Used a mix of strawberries and raspberries. Added a quarter cup of ginger, zest from one lemon, and dash of freshly ground cardamom. came out fantastic.

I made this cobbler a couple of weeks ago after my kids and I picked up fresh rhubarb at a farmer’s market, and then spent the afternoon at a u-pick raspberry patch. Simply, it’s been the best thing I’ve made this summer! It seemed to taste better the day after baking, too. My only suggestion is to use less sugar in the filling. I thought it would be a shame to drown out the wonderful flavor of just-picked raspberries with a whole cup of sugar. I used half a cup 2 tbsps. sugar=perfect!

Really good. It was sweet, but not overpowering as some comments suggested. The filling was a bit too runny for my tastes, so I will add tapioca next time. As promised in the narrative, the cornmeal biscuits do provide a complement to the filling. Definitely will make this again while rhubarb is in season.

This was an excellent use of Rhubarb. I cut the recipe in half as there are only two of us and am sorry. It is so good!