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.
Notes
You can chill the rhubarb/berry mixture overnight and bake the following day. The dough can be made in advance and frozen. Wrap in two layers of plastic wrap. Thaw over 2 days in your fridge. Blueberries or blackberries may be substituted if strawberries are not available. Frozen rhubarb works fine in this recipe.
Nutrition
Calories: 427kcal