Strawberry Rhubarb Cobbler: A Sweet-Tart Summer Delight
Learn how to make a delicious and easy Strawberry Rhubarb Cobbler! This recipe features a juicy fruit filling and a tender, biscuit-like topping.
Ingredients
For the Strawberry Rhubarb Filling:
- 1 1/2 lb. rhubarb, sliced into 1/2-inch pieces
- 1 lb. strawberries, hulled and quartered
- 3/4 cup sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. instant tapioca
- 1 Tbsp. freshly squeezed orange juice
- 1 tsp. orange zest
For the Dough:
- 1 cup all-purpose flour
- 3 Tbsp. packed brown sugar
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 3 Tbsp. unsalted butter, chilled and diced
- 1/3 cup milk
- 2 Tbsp. sugar
Instructions
1. Preheat Oven:
- Preheat oven to 375°F (190°C).
2. Make the Filling:
- In a medium bowl, toss the sliced rhubarb and quartered strawberries with the sugar, cornstarch, tapioca, orange juice, and orange zest.
- Let the mixture stand for 15 minutes, stirring every 5 minutes. This allows the fruit to release some of its juices and the thickeners to start working.
3. Make the Dough:
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- With a pastry blender or a fork, cut the chilled, diced butter into the dry ingredients until the mixture is incorporated and crumbly. The butter pieces should be about the size of small peas.
- Drizzle the milk evenly over the top of the mixture.
- Stir together just until evenly moistened. Do not over-mix. The dough will be thick.
4. Assemble the Cobbler:
- Transfer the strawberry rhubarb filling to a deep baking dish (approximately 9×11 inches, or a similar size with tall sides).
- Using a spoon, drop the dough onto the top of the strawberry rhubarb filling, dividing it evenly into 8 dough mounds.
- Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
5. Bake the Cobbler:
- Bake, uncovered, for about 40 minutes, or until the biscuits are browned and the filling juices are thickened and bubbling nicely.
6. Cool and Serve:
- Remove the cobbler from the oven and place it on a cooling rack.
- Let cool for about 30 minutes before serving.
- Serve warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a splash of cream.
Find it online: https://www.eatswithsoul.com/strawberry-rhubarb-cobbler/