Name: Strawberry Rhubarb Cobbler
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: For the fruit mixture: -; 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 -; For the cobbler crust: -; 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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Rhubarb Cobbler

1. For the fruit mixture: -

2. 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.) -

3. 1 1/2 cups strawberries (1/2 pound or 225g), stemmed and sliced -

4. 1/2 cup (100g) white sugar (1/4 cup to 1/2 cup more if you want the cobbler filling sweeter) -

5. 2 tablespoons quick cooking tapioca -

6. 1 teaspoon orange zest -

7. For the cobbler crust: -

8. 1 cup (130g) all purpose flour -

9. 2 tablespoons white granulated sugar -

10. 1 1/2 teaspoon baking powder -

11. 1/4 teaspoon kosher salt -

12. 1/4 cup (4 tablespoons, 57g) butter, cut into cubes -

13. 1/4 cup (60ml) milk -

14. 1 egg, lightly beaten -

How to cook deliciously - Strawberry Rhubarb Cobbler

1. Stage

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.

2. Stage

Preheat oven to 350°F (175°C).

3. Stage

Make the biscuit topping: 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. Stage

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.

5. Stage

Bake: Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown. Serve with whipped cream (optional).