Today we’re celebrating with our church at the annual picnic and then may or may not watch fireworks afterward. Fireworks and small children don’t often mix well — the late bed time, the loud noises first from the gunpowder explosions and then from the crying children . . . it’s easy to say, ‘maybe *next* year we’ll see the fireworks’!
We’re keeping our grilling simple this year — brats and turkey dogs — for a side dish I’m taking a veggie tray with store bought hummus and for dessert chocolate cake and blueberry rhubarb cobbler. After all, dessert has two ‘s’es because everyone wants two!
Blueberry Rhubarb Cobbler (Red, White, and Blue Cobbler)
8-10 stalks rhubarb, cleaned and chopped
1 1/2 c. sugar
2 Tbsp. lemon juice
2-3 c. blueberry, fresh or frozen
1/4 c. cold water
2 Tbsp. corn starch
2 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 c. butter
Place the rhubarb, sugar and lemon juice in a pan on medium heat. Cook until juicy and bright colored. Add blueberries and bring to a boil. Stir together water and corn starch and add to fruit mixture, stirring constantly until thickened. Remove from heat & pour fruit into 9 x 13 pan.
Stir together dry ingredients for biscuits. Cut in butter until crumbly. Add enough milk to make it clump together in a ball but not enough to make it sticky and wet. Drop biscuit dough on top of fruit.
Bake at 350 F for 20-30 min until top is cooked through. Especially good served warm with vanilla ice cream!