Berry Mint Rhubarb Cobbler

A friend gave me some rhubarb that I have been making into crisps, crumbles and now this cobbler. I thought it was a good way to use the mint from the CSA.

Berry Mint Rhubarb Cobbler

5 C rhubarb, chopped

1 ½ C sliced strawberries

1 C blueberries

1 ½ C sugar

3 T corn starch

2 T butter

Biscuits

2¼ cups all-purpose flour

1 tablespoon baking powder

1/8 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

1 cup low-fat buttermilk

Combine the fruits, sugar, and cornstarch in a large bowl. Toss until well combined. Put in a 9x13 pan and dot with butter. Cook for 20 minutes in a 350 degree oven. Take out and stir with a spatula.

Make biscuits while the fruit cooks.

Combine flour, baking powder, and salt in a large bowl. Whisk together. Add butter and blend by hand until the butter is roughly the size of peas. Using a spatula, add buttermilk until the dough comes together.

Scoop evenly sized mounds of the dough over the filling, spacing them about ¼ inch apart. Bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Let cool slightly before serving.