Pineapple rhubarb cobbler is a tropical twist on a classic summertime dessert. Flavors of coconut, ginger and cardamom will transport you straight to the beach.
Preheat oven to 400 degrees
In a large bowl combine rhubarb, pineapple, lemon juice coconut extract, cornstarch, sugar sweetened coconut and ginger. Mix until rhubarb and pineapple are well coated
Pour mixture into a baking dish coated in cooking spray
In a small bowl combine flour, baking powder, baking soda, cardamom, ginger, salt, and 3 teaspoons of sugar.
Cut in cold butter with a pastry blender or fork until the mixture resembles small crumbs. Stir in coconut.
Add 1/2 cup of the buttermilk and stir until just moistened. Add more buttermilk, buttermilk, one tablespoon at a time if the mixture is too dry.
Drop rounded spoonfuls over the top of the fruit mixture and sprinkle with remaining sugar.