Strawberry Rhubarb Cobbler

Several weeks ago, strawberries and rhubarb both began to show up in quantity at the store. Strawberry rhubarb pie is one of my favorite desserts on the planet. But it’s a pie. And being a pie, it can take some work (especially if you use a homemade crust).
So I set my sights on a cobbler, which is much easier to make than a pie. My father and I have now gone through three iterations of versions of strawberry rhubarb cobbler in as many weeks.
The first one was too sweet and mushy, though mom loved it. The second one’s crust was dry and tasteless.
This version, however, is just perfect.

Strawberry Rhubarb Cobbler Recipe

The cobbler as written is pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup.

Ingredients

Fruit mixture

• 4 1/2 cups rhubarb stalks (about 1 1/4 pounds or 560 g)  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 225 g), stemmed and sliced


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


• 2 Tablespoons of quick cooking tapioca


• 1 teaspoon of grated orange peel

Cobbler crust

• 1 cup (130 g) all purpose flour


• 2 Tbsp white granulated sugar


• 1 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/4 cup (4 Tbsp, 57 g) butter, cut into cubes


• 1/4 cup (60 ml) milk


• 1 egg, lightly beaten

Read More: Strawberry Rhubarb Cobbler

.
.
.