New Week! New Recipes!
April 19, 2021, 10:30 a.m. ET
Good morning. It’s a new week filled with new recipes and the joy of discovering older ones, and if I generally meet Mondays with a kind of empty sorrow — the weekend gone and still no newsroom into which to travel, another day at home at the same desk in the same empty room — this day, I’m elated. There are fresh new fruits and vegetables in the shops, and my colleagues have delivered fresh new ideas for what to do with them!
Melissa Clark greets the season this week with her recipe for rhubarb cobbler (above). It doesn’t require a thickener. Instead, she roasts sugared rhubarb until the juices transform into a tangy syrup that melds beautifully with the cobbler’s buttery biscuit topping. That’s a phenomenal trick that removes the dampening cloudiness that cornstarch can impart to a cobbler or a pie.