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Strawberry Rhubarb Cobbler
  • 1 1/2 lb. Rhubarb, Sliced Into 1/2-inch Pieces
  • 1 lb. Strawberries, Hulled And Quartered
  • 3/4 c. sugar
  • 2 tbsp. cornstarch
  • 2 tbsp. instant tapioca
  • 1 tbsp. Freshly Squeezed Orange Juice
  • 1 tsp. orange zest
Filling ingredients listed above. FOR THE DOUGH: 1 c. All-purpose Flour 3 tbsp. Packed Brown Sugar 2 tsp. Baking Powder 1/4 tsp. Kosher Salt 3 tbsp. Unsalted Butter, Chilled And Diced 1/3 c. Milk 2 tbsp. Sugar Preheat oven to 375° F. For the strawberry rhubarb filling: In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes. For the dough: In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick. To assemble the cobbler: Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds. Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
Provided by:
Ree Drummond, The Pioneer Woman

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