Name: Strawberry Rhubarb Cobbler
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560g) 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 225g), stemmed and sliced; 1/2 cup (100g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter); 2 tablespoons quick cooking tapioca; 1 teaspoon orange zest; 1 cup (130g) all purpose flour; 2 tablespoons white granulated sugar; 1 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 1/4 cup (4 tablespoons, 57g) butter, cut into cubes; 1/4 cup (60ml) milk; 1 egg, lightly beaten

Strawberry Rhubarb Cobbler

Easy-to-make strawberry rhubarb cobbler! Strawberries, rhubarb, sugar, orange peel baked with a biscuit-like cobbler crust topping. Serve with whipped cream.

1 hr 15 min total 40 min prep 35 min cook 6 289 cal

Instructions

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1 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.
2 Preheat oven to 350°F (175°C).
3 In a medium bowl, whisk together the flour, sugar, 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!).
4 Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.
5 Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown. Serve with whipped cream (optional).