Rustic Summer Strawberry Rhubarb Cobbler
The taste of Summer is here with this mouthwatering rustic strawberry rhubarb cobbler
How to make a rustic Strawberry Rhubarb Cobbler :
Allow rhubarb & berries to macerate for 30- 60 minutes in sugar, lemon juice, tapioca, orange zest, and ginger to release its juice and tenderize the stalks. Be certain to remove the ends and the leaves as they are poisonous…
Make a basic pie dough with flour, baking powder, baking soda, salt, sugar, buttermilk and cold butter. Whisk everything together and cut in the butter. Fold a few times to gather up the dough, (let it stay a bit shaggy), and shape it into a disc. Wrap in plastic and let chill for 30 minutes. Tear off pieces of dough and place around the fruit in a well-buttered dish. this is a rustic dish. No need to roll out the dough into a perfect round pie topping.
How to con’t.
Preheat the oven to 400 degrees. Pour the fruit into a well-buttered deep baking dish, top with biscuit-sized pieces of dough, sprinkle with sugar, and bake.
Hit the Farmer’s Market and pick up rhubarb & berries while in peak season. Strawberries are best when fresh, ripe, and local. Frozen rhubarb works just fine in this dessert, but there’s nothing like the juices from fresh tart stalks.
Ingredients in Summer Strawberry Rhubarb Cobbler
Fresh Ingredients:
- rhubarb stalks
- strawberries
- ginger
- lemon
- orange
- butter
- buttermilk
Pantry Ingredients:
- sugar
- instant tapioca
- all-purpose flour
- baking soda and baking powder
- salt
Tips and tricks for a perfect strawberry rhubarb cobbler :
- Clean strawberries in a bowl of cool clean water with 1 TBSP of baking soda. Let sit for 10 minutes, rinse well.
- Butter a deep baking dish well and then fill it with fruit and its juices.
- Check out your local Facebook groups for local produce. I picked up these gorgeous stalks of rhubarb, believe it or not, from a woman posting on our local Flathead Valley Facebook page. I made this dessert and three jars of jam I shared with friends.
- Sprinkle the dough with sugar just before baking for a glossy sweet crust.
- Have your oven good and hot and then turn down the heat once the dough has become golden brown.
Equipment needed for this recipe:
- large mixing bowl
- deep oven-proof dish
- pastry cutter
- Microplane for zest
- bench scraper for dough
- silicone spatula or wooden spoon
Other Summer Desserts to try:
- Rustic Peach and Rhubarb pie
- English Rhubarb- Ginger Trifle
- Summer Peach Pie
- Blackberry Cherry Walnut Crumble
- Simple Mixed Berry Shortcake
- Family Size Banana Split with Dark Chocolate Sauce
In the summer, who wants to bother with fancy lattice pie dough, meringues, or fussy show-stopper desserts. We want something we can whip up in between games of badminton on the lawn and afternoon naps during rumbling thunderstorms. This rhubarb and strawberry cobbler is that perfect dessert that will fill your tummy and make the family ask for seconds.
Be sure to leave a review or comment. Thank you so much- Meggen
Ingredients
For the Filling
- 5-6 cups Rhubarb chopped into 1′ pieces. remove the leaves and stem ends and any stringy exterior
- 2 cups strawberries, washed well, roughly chopped
- ½ cup sugar
- 2 tbsp lemon juice fresh
- 1 tsp ginger, grated- use only fresh
- 2 tbsp Instant tapioca
- 2 tbsp orange zest
For the Cobbler topping
- 5 tbsp unsalted butter, cold, cut into pieces
- ¾ cups All-purpose flour
- ¼ cup sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cups buttermilk
- 2 tsp sugar, for the cobbler topping
Instructions
- In a large bowl, combine rhubarb, berries, 1/2 cup of sugar, lemon juice, ginger, zest and tapioca. Stir gently to combine. Let rest at room temperature, covered, for 30-60 minutes.
- Meanwhile, in another bowl, whisk together flour, baking powder, baking soda, salt and 1/4 cup of sugar. Using a pastry cutter, cut in the cold butter until the flour mixture is well coated and resembles coarse crumbs. Add in the buttermilk and fold in using a silicone scraper. Turn the dough out on a clean, lightly floured work counter. Using a bench scraper, fold the dough over itself several times- about 7-9 times. It will be somewhat shaggy. Press the dough into a disc and wrap it in plastic wrap and chill for 30 minutes to fully hydrate the dough.
- Preheat oven to 400 degrees. Generously butter a 2-quart baking dish. Pour the rhubarb and berry mixture with all the juices into the dish. Set aside.
- Remove the dough from the fridge. Roll out into a thick crust about 2 cm thick. Tear off rough pieces of dough- about the size of a biscuit and place on top of the berry mixture. This will look very rustic- the look you want. Sprinkle with the remaining 2 teaspoons of sugar.
- Bake the cobbler at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 20-25 minutes until the cobbler is bubbling and the dough is golden brown.
- Serve warm with vanilla ice cream or whipped cream.
