You can still find rhubarb in some Northern California markets. Most of the rhubarb I ate as a kid in Detroit was sort of stewed for a while, probably just with sugar. I remember really loving the sweet yet tart flavor.
I found another great way to celebrate rhubarb along with early season strawberries in the Eating Well In Season: The Farmers’ Market Cookbook. This is a perfect springtime dessert. Even just a small serving is very satisfying.
I know there’s a lot of cool chemistry going on with the baking powder and baking soda — releasing carbon dioxide to make the dough rise. The baking soda works fast and makes it rise in the mixing bowl while the baking powder makes it rise in the oven.
Given all the bad stuff we hear about carbon dioxide and global warming, it’s good to remember we all breathe it out upon exhalation and need it to make a good cobbler. Probably tough to explain to kids.