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The filling was VERY tart, even with an extra 1/4 cup sugar added. I would double the sugar in the recipe.
This is the perfect summer treat!
The cobbler crust was amazing, which made up for my very bland strawberries!
I made this today and loved it! Only changes I’d make next time is to add more strawberries and use brown sugar instead of white or a mixture of both, brown being predominant and add some orange juice to the mix. Otherwise, a lovely easy and quick to make dessert.
This is delicious. My daughter and I made it together. We used a mixture of brown and white sugar and added a bit of cinnamon. I also mixed in a fruit mix I had with strawberries, peaches, grapes and pineapples in it.
This is absolutely the best way to make strawberry-rhubarb anything! The biscuits on the top don’t get soggy, no matter how soupy the mixture is. And the little bit of orange flavor enhances the flavors perfectly.
The only advice I’d add is to cut your rhubarb into smaller chunks than you might if you were stewing it. My rhubarb came out a bit crunchier than I’d prefer, but the next time I make it, I’ll split the larger stalks lengthwise and cut them in thinner slices. The strawberries soften quickly when baked, and the rhubarb needs to be much the same texture. But tasty? OMG, this is great stuff!
THIS IS ABSOLUTELY THE BEST!!! I don’t even like rhubarb, but my husband and mother wanted something with rhubarb. Found your recipe, and made it (slightly sweeter filling, but otherwise as written). Amazing!!! I loved it!
PLUS, the cobbler crust was so delicious — decided to use it as a biscuit for strawberry shortcake! Oh My Goodness!!!!!! The best shortcake EVER!!!
Thank you so much for creating and sharing this recipe! My first time at your site, so not I cannot wait to try other recipes!!!!
My husband and I just made your Cobbler. It is amazing! Even our super-picky eater loved it. We didn’t have oranges to zest, so we used orange juice and it made the fruit so moist and bubbly. Thank you for the great recipe.
Hi Valerie, I’m so glad you and your husband like the cobbler! It’s one of our favorites.
I doubled the sugar (1 cup) and added a smidge more tapicoca. I also sprinkled a little cinnamon and sugar on the crust. Delicious!!! This one is a keeper.
I just made this and added nectarines and used lemon zest instead of the orange zest, and I must say, this is the first time cooking and eating rhubarb, and I absolutely love it!! This will be made very often in my household. Thanks for sharing!
I made this recipe last summer and it was indeed amazing!!! It was my very first time cooking with rhubarb, and I can’t think of a better way, too. Best cobbler crust, too.
Great recipe! I was worried that my biscuits will not turn out or that the rhubarb might be too tart…also secretly I was worried that it would not be “decadent” enough (half a stick of butter??) – but the cobbler turned out terrific. I used 3/4 cups of sugar instead of the 1/2 cup in the recipe – it turned out great – sweet enough for a dessert with a bit of tartness. I also used lime zest instead of orange because that was what I had on hand. I served it with some vanilla ice cream. The biscuits turned out moist and flaky and it was a good biscuit to filling ratio – not too much of either. Just a note that my cobbler did not get very brown, so I broiled it for a few minutes on top after 45 mins in the oven.
Can this rhubarb cobbler be made with frozen strawberries…and if so how would you gage the amount of tapioca to compensate for the extra juice? This receipe looks fabubulous and I would love to try it…only I only have froozen strawberries…but lots of rhubarb…..thanks!
Hi Fern, your guess is as good as mine on this one. ~Elise
Have you tried this with frozen rhubarb? Are there any adjustments one needs to make when using frozen, such as cooking time, etc? Fresh rhubarb at the grocery stores around here looks pretty pathetic and I’ve never seen it at our farmers markets either, so I’m pretty stuck with using frozen.
We have made pies with frozen rhubarb, no problem. Just defrost and drain first. ~Elise
I’ve never tried rhubarb — not sure why, but it’s just not something that ever showed up on our table. I make a strawberry cobbler and am wondering what rhubarb would add — texture? Does it taste similar to strawberries? Does it go with other fruit?
Rhubarb is quite tart. It will help make the strawberries less cloying and more intense. ~Elise
I used tapioca flour because I always have it around for baking. and I did not have an orange, so I used a tsp or so of orange juice. It turned out fabulous! Great recipe!
The idea of such tartness is tingling the back of my mouth as I read this! Do you think this could be adapted to make as a galette (or is the filling just too runny to such an open pie)?
Great question. You might need to add more tapioca or some other thickener like corn starch to keep it from being too runny in a galette. ~Elise
Hi! Made this today for my mom and she loved it. Thanks for the recipe.
I’ve had this recipe for a while and thought you might like it. It is simple, yet great, the way many of your recipes are. I like stopping by your blog.
Is there anything that can be substituted for the tapioca? I’m allergic to tapioca but would love to make this recipe!
You could use a couple tablespoons of corn starch. ~Elise