Spring Rhubarb Cobbler

Serves 8 to 10

For the rhubarb:

4 cups raw rhubarb, coarsely chopped ¾ cup white sugar

1 tablespoon water

¼ cup white sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

For the topping:

1½ cups Bisquick

1 tablespoons melted butter

1⁄3 cup whole milk

1 tablespoon white sugar

Preheat oven to 400 degrees.

Rhubarb is highly acidic, so it's important to use a nonreactive saucepan, preferably stainless steel, when cooking it. Do not use cast iron or anodized aluminum. Combine chopped rhubarb with ¾ cup sugar and 1 tablespoon water in a medium saucepan, bring to a boil, then lower heat and simmer, stirring occasionally, until rhubarb breaks down, about 10 to 15 minutes.

Whisk together ¼ cup sugar and 2 tablespoons cornstarch in a small bowl, add to pot with rhubarb, mix well, bring to boil, then lower to a simmer and cook for 5 minutes.

Meanwhile, in a medium bow, stir together all topping ingredients until thoroughly incorporated.

Pour the rhubarb into an 8-by-8-inch casserole. Drop evenly spaced, tablespoonsize mounds of topping onto the rhubarb.

Bake for 20 to 30 minutes until the topping is cooked.

Remove from oven and let stand for 10 minutes, then serve hot, topping with whipped cream or vanilla ice cream if desired. Refrigerate leftovers, covered, and reheat in microwave or eat cold.

Jan Magee Carolyn Barnes, who lived in Schenectady, Lake George and Queensbury for many years, left behind recipes cherished by generations of family members. Shown here on vacation in Hawaii in 2005, she died in 2008.