Strawberry Rhubarb Cobbler
I don’t remember the last time I made a cobbler, and I was looking at my final half bag of frozen rhubarb sitting in my freezer that a friend gave me last spring from his garden and thought time to make a cobbler. Of course, also feeling lazy I decided to buy frozen strawberries instead of fresh. Although that is the lazy route, the frozen ones are much better than the fresh I can get this time of year so this should be better than fresh. I don’t recall where I found this recipe that I’ve had saved in my Notes app for some time so cannot give the author credit.
The cobbler as written is pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.
- 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560 g) cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
- 1 1/2 cups strawberries (1/2 pound or 225 g), stemmed and sliced
- 1/2 cup (100 g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter)
- 2 Tablespoons of quick cooking tapioca
- 1 teaspoon of grated orange peel
- 1 cup (130 g) all purpose flour
- 2 Tbsp white granulated sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (4 Tbsp, 57 g) butter, cut into cubes
- 1/4 cup (60 ml) milk
- 1 egg, lightly beaten
- Toss the rhubarb and strawberries with sugar, tapioca, zest, let rest:
In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest.
Let sit to macerate for 30 minutes to an hour.
Preheat oven to 350°F:
Make the biscuit topping:
In a medium bowl, whisk together the flour, 2 Tbsp sugar, the baking powder and salt.
Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea.
Stir in the milk and egg until just moistened (do not over-mix!).
- Put fruit in casserole, top with biscuit dough:
Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.
Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.