April 8th, 2012
Photography by Rob Fiocca
Food styling by Ian Muggridge
Prop styling by Jane Hardin
Preheat oven to 350°F.
Place rhubarb, sugar, lemon juice and zest in a bowl while you prepare the cobbler topping.
In a separate bowl, mix together salt, Bisquick, yogurt, butter and orange zest.
Place 8 6-oz. ramekins on a parchment-lined baking sheet. Divide rhubarb mixture among ramekins and top with mounds of biscuit mix. Leave about 1 inch around edge for biscuit to expand while baking.
Brush each one with cream and sprinkle with ½ teaspoon sugar.
Bake for 30 minutes, turn and continue baking for another 30 minutes.
Nutrients per serving: 266 calories, 9 g fat, 3 g protein, 43 g carbs, 3 g fibre.