Several weeks ago, strawberries and rhubarb both began to show up in quantity at the store. Strawberry rhubarb pie is one of my favorite desserts on the planet. But it's a pie. And being a pie, it can take some work (especially if you use a homemade crust).
So I set my sights on a cobbler, which is much easier to make than a pie. My father and I have now gone through three iterations of versions of strawberry rhubarb cobbler in as many weeks.
The first one was too sweet and mushy, though mom loved it. The second one's crust was dry and tasteless.
This version, however, is just perfect.
A favorite from the recipe archives. First published 2006.
Strawberry Rhubarb Cobbler
- Fruit mixture
- 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
- Cobbler crust
- 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.
Serve with whipped cream (optional).