Peach and Rhubarb Cobbler

I had four stalks of rhubarb to use up and our oldest hates it. What to do? I did what I used to do when the kids were little. With the help of the old food processor, I ground those suckers up and hid them in my peach cobbler. He never knew what hit him!

Serves 8
Fruit Filling
4 large stalks of rhubarb(about 4 cups chopped)
8 peaches, peeled and sliced
1 1/4 cups sugar
1/4 cup minute tapioca
1/4 cup water
Place the rhubarb in the food processor. Pulse several times until it is coarsely ground. Put the rhubarb in a medium sauce pot with 1 cup of sugar, tapioca and water. Bring it to a boil and cook for about 5 minutes until the mixture has thickened. Turn off the heat and set aside. Meanwhile bring a large pot of water to boil. Score an X in the bottom of each peach. Place ice and water in a large bowl and set aside. Drop the peaches into the boiling water and allow them to remain for 3-4 minutes. Remove the peaches from the boiling water and immediately place them in the ice bath. Leave them there for another 4 minutes. This process with loosen the skins and make peeling the peaches easier to accomplish. Slice each peach into pieces. Place the slices into a bowl with the remaining 1/4 cup sugar. Add the rhubarb to the peaches, stir to combine.
Preheat the oven to 400. Spray an oblong baking dish with cooking spray. Pour the filling into the prepared pan. Make the topping.

Topping
3 3/4 cups flour
4 teaspoons baking powder
1/2 cup sugar
2 cups cold heavy cream
1 1/2 sticks cold butter
Place the flour, sugar, baking powder in a large bowl and stir to combine. Using the large side of a box grater, grate the cold butter into the bowl. Add the cream and using a fork, stir until just combined. Dump the dough out onto a floured board and using your hands, bring the dough together. Roll out to 1 1/2-2 inch thickness and using a cookie cutter, cut out about 8 shapes. Place the biscuits on top of the filling. You can pat the scraps together and cut them into smaller shapes to fill up any holes. Brush the tops with more cream and sprinkle with sugar. Bake for 40-45 minutes. Serve warm with ice-cream.
Cook's Notes- To prevent spillovers, place the cobbler on a rimmed baking sheet that you have either lined with a silpat, foil or parchment paper.