2013 AFarmgirlsDabbles.comYields: 8 serving(s)Prep Time: 25 minsCook Time: 20 minsTotal Time: 45 minsSavePrintThis Strawberry Rhubarb Cobbler is topped with a thick, biscuit-like crust that's sprinkled with sugar for a fabulously crunchy texture. From Brenda Score of A Farmgirl's Dabbles.Read MoreAdvertisement - Continue Reading BelowIngredientsPrintFOR THE STRAWBERRY RHUBARB FILLING:1 1/2 lb. Rhubarb, Sliced Into 1/2-inch Pieces1 lb. Strawberries, Hulled And Quartered3/4 cup Sugar2 Tbsp. Cornstarch2 Tbsp. Instant Tapioca1 Tbsp. Freshly Squeezed Orange Juice1 tsp. Orange ZestFOR THE DOUGH:1 cup All-purpose Flour3 Tbsp. Packed Brown Sugar2 tsp. Baking Powder1/4 tsp. Kosher Salt3 Tbsp. Unsalted Butter, Chilled And Diced1/3 cup Milk2 Tbsp. SugarDirectionsPreheat 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.
Macaroni and cheese. Peanut butter and jelly. Peaches and cream. All these food pairings come to mind easily. But as far as I’m concerned, there are few combinations as heavenly as strawberry and rhubarb.
Yes, I’m just a bit partial to my beloved rhubarb. And I make no excuses for it. I simply love its tartness and texture. And when combined with sweet, juicy strawberries … now that’s one magical food pairing. If you haven’t yet tried it, this Strawberry Rhubarb Cobbler would be an excellent place to start.