Mini-Rhubarb Cobblers with Honey Mascarpone

Mini-Rhubarb Cobblers with Honey Mascarpone
Lifestyle expert Monica Hart is making a delicious dessert with homemade honey mascarpone.

Ingredients for Honey Mascarpone

  • 1/2 cup mascarpone
  • 2 teaspoons honey

Ingredients for Biscuit Topping

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon granulated vanilla bean sugar
  • 1/2 teaspoon cinnamon
  • A pinch of salt
  • 3 tablespoons cold unsalted butter, cut up into cubes
  • 7 tablespoons cream
  • Zest of half a small orange

Ingredients for Rhubarb Filling

  • 7 stalks of rhubarb, cut into bite sized pieces (Discard the leaves as they are poisonous.)
  • 2 tablespoons freshly squeezed orange juice
  • Zest of half a small orange
  • ¼ cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 vanilla bean pod, sliced open lengthwise and scraped
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon

Mini-Rhubarb Cobblers with Honey Mascarpone - Home & Family

Directions for Honey Mascarpone

1. Place the mascarpone and honey in a small bowl. Whisk until combined.

Directions for Mini-Cobblers

(Makes 12 biscuits, so you will have extra)

1. Preheat the oven to 375 degrees.
2. In the bowl of a food processor, add the flour, baking powder, sugar, cinnamon and salt. Pulse a few times until combined.
3. Add the cubed butter, cream and orange zest, to the bowl. Mix, until it forms a soft dough, and begins to pull away from the bowl. Roll out the dough, on a lightly floured surface and cut out the biscuits with a 2-inch fluted biscuit cutter. Chill the biscuits, while you roast the rhubarb.
4. Line a baking sheet with parchment paper or foil.
5. In a large bowl, whisk together the orange juice, zest, sugars, vanilla bean seeds, and spices. Add the rhubarb to the bowl and toss until coated.
6. Spread out the mixture on the baking sheet and bake at 375 degrees for approximately 8 minutes, until the rhubarb is soft.
7. Turn up the oven to 400 degrees.
8. Add a small pat of butter to six, 5-ounce ovenproof ramekins and divide up the roasted rhubarb. Top the rhubarb with a generous sprinkling of brown sugar.
9. Add a mini biscuit, sprinkled with vanilla sugar, to each ramekin and bake for 8 to 10 minutes, until the rhubarb begins to ooze and the biscuits turn golden brown.
10. Cool, slightly. Finish each dessert with a big dollop of mascarpone, whisked with plenty of honey and a sprig of fresh mint.

Tip for Granulated Vanilla Bean Sugar
Make your own with leftover vanilla bean pods from your baking. Once the pod is scraped, just pop the pod in a canister of sugar. The pods will infuse the sugar with vanilla.

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