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1
Preheat the oven to 400F.
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2
Wash the rhubarb and trim the tops and bottoms.
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3
Slice it into 1/2-inch pieces.
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4
Put it in a 9 x 13-inch baking dish and mix in the sugar and mint.
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5
Dot with the butter.
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6
Bake the rhubarb for 20 minutes or until it softens and bubbles around the edges, take it out of the oven, and stir it gently with a rubber spatula.
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7
While the rhubarb is baking, make the biscuits.
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8
Put the flour, baking powder, salt, and 3 tablespoons of the sugar in a food processor and turn it on just long enough to mix the ingredients.
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9
Add the butter and pulse until the largest pieces of butter are smaller than grains of rice.
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10
Pour in the cream and pulse just until the dough gathers in clumps.
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11
Turn the dough out onto a piece of parchment paper and divide it into 8 equal pieces.
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12
Lightly form each piece into a shaggy disk the size of a sausage patty, about 2 1/2 inches in diameter.
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13
Arrange the biscuits on top of the hot rhubarb and sprinkle them with the remaining 2 tablespoons sugar.
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14
Put the dish back in the oven and bake another 20 minutes, or until the biscuits are nicely browned.
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15
Serve the cobbler warm with vanilla or strawberry ice cream or sweetened creme fraiche.
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16
If you grow angelia, replace the spearmint with 3/4 cup finely chopped young angelica stems.
