Thanks to our prolific rhubarb, I'm trying a different rhubarb recipe every week. Last week as part of my pre-half marathon dinner, I made a rhubarb crisp. This week, it was a cobbler out of the King Arthur Flour's baking companion book, which offers a standard cobbler recipe, and you add your fruit of choice. I was a little apprehensive about using rhubarb with the recipe because it also called for bourbon, and that combination just didn't sound right. I proceeded on, and I don't know if it was the strong bourbon I used (Knob Creek) or if I didn't simmer the syrup long enough, but it tasted mostly like bourbon. Not that that's a bad thing, but it didn't seem right for a rhubarb cobbler. Corrie suggested I try apples in the recipe next time.