Rhubarb Mint Cobbler

• 2 pounds rhubarb stalks
• 3/4 cup sugar
• 1/2 cup chopped spearmint
• 2 tablespoons unsalted butter
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 5 tablespoons sugar
• 4 tablespoons unsalted butter
• 1/2 cup minus 1 tablespoon heavy cream

1. Preheat the oven to 400F.
2. Wash the rhubarb and trim the tops and bottoms.
3. Slice it into 1/2-inch pieces.
4. Put it in a 9 x 13-inch baking dish and mix in the sugar and mint.
5. Dot with the butter.
6. Bake the rhubarb for 20 minutes or until it softens and bubbles around the edges, take it out of the oven, and stir it gently with a rubber spatula.
7. While the rhubarb is baking, make the biscuits.
8. Put the flour, baking powder, salt, and 3 tablespoons of the sugar in a food processor and turn it on just long enough to mix the ingredients.
9. Add the butter and pulse until the largest pieces of butter are smaller than grains of rice.
10. Pour in the cream and pulse just until the dough gathers in clumps.
11. Turn the dough out onto a piece of parchment paper and divide it into 8 equal pieces.
12. Lightly form each piece into a shaggy disk the size of a sausage patty, about 2 1/2 inches in diameter.
13. Arrange the biscuits on top of the hot rhubarb and sprinkle them with the remaining 2 tablespoons sugar.
14. Put the dish back in the oven and bake another 20 minutes, or until the biscuits are nicely browned.
15. Serve the cobbler warm with vanilla or strawberry ice cream or sweetened creme fraiche.
16. If you grow angelia, replace the spearmint with 3/4 cup finely chopped young angelica stems.

rhubarb stalks, sugar, spearmint, unsalted butter, flour, baking powder, salt, sugar, unsalted butter, heavy cream

Taken from www.cookstr.com/recipes/rhubarb-mint-cobbler (may not work)