Here in England we have definitely entered Royal Wedding Week. This fact is immediately obvious to anyone who dares to turn on a radio or, worse, a television set. If it’s not a royal-weddings-of-yore documentary (When Royals Wed; Britain’s Royal Weddings) featuring David Emanuel reliving the horror of Diana’s crumpled dress emerging from the carriage, it’s your favourite morning radio show using their “BBC 2 royal wedding mobile phone” to talk to fans camping outside the Abbey. Today they chatted to Donna from Connecticut. (Truth be told, Donna sounded like so much fun that I almost wished I were camping out with her.)
But far worse than the general royal wedding documentaries are the William and Kate-based ones. It’s basically the same program over and over and over again. At 8, sit down and watch Kate and William: A Love Story on BBC One. At 9, flip to Channel 5 for When Kate Met William: A Tale of Two Lives. What’s that, you say? It’s the same five minutes of footage, seven facts about the couple and three “close personal friends” being interviewed as were in the last five shows? (This guy pops up in nearly every doc. He knows pay day and 1.5 minutes of fame when he sees it!) At least the US made-for-TV movie William and Kate was a bit different, cringetastically awful though it was.
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I probably sound grumpy about Kate and Wills and their wedding. I’m actually not – I have a serious soft spot for a bit of royal pageantry, and am among the minority of inhabitants of this island who is actually excited about Friday. I’m just sick to death of this pile of television garbage.
If you’re stuck watching something absolutely awful on TV this evening, this rhubarb cobbler might make things a bit better. It’s light and springlike and so quick to whip up that you have time to do it before William and Kate: Romance and the Royals begins on Channel 4 at 9.
Rhubarb Cobbler
The Best Casserole Cookbook Ever
Serves 4 to 6
2 cups rhubarb, chopped
2/3 cup granulated sugar
1 Tbsp all purpose (plain) flour
1 tsp cinnamon
1 tsp grated orange or lemon zest
Biscuit topping:
1 cup all purpose (plain) flour
2 Tbsp granulated sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup butter, softened
1 large egg, beaten
2 Tbsp milk
Preheat the oven to 350 F / 180 C. Spread the rhubarb in the bottom of the pie pan. Combine the sugar, flour, cinnamon and zest in a small bowl and sprinkle evenly over the rhubarb. Set aside.
In a large bowl stir together the flour, sugar, salt and baking powder. Now add the butter in small pieces and work it into the dry ingredients with your fingers until the mixture resembles large, coarse crumbs. Beat together the egg and milk and add it to the dry mixture; using a wooden spoon stir it in until everything is just moistened. Drop spoonfuls of the batter over the rhubarb, and spread smooth with a spatula if you wish.
Bake in the centre of the oven for about 30 minutes, until the top is golden brown and the rhubarb filling is soft and bubbling.