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Strawberry Rhubarb Cobbler

Tart rhubarb is paired with sweet strawberries in this baked-until-bubbly filling under a thick biscuit-like cobbler crust.

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Yield: 6-8 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 10 minutes

For this recipe you’ll need:

For the filling:
4 cups strawberries hulled and halved
2 cups rhubarb, medium dice
1/4 cup flour or cornstarch
1/2 to 3/4 cup granulated or light brown sugar
Juice of half a lemon
Pinch salt
The biscuit topping:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons granulated sugar
1 1/4 cup heavy cream
2 tablespoons melted butter for brushing tops of biscuits
Vanilla ice cream, as needed

Preheat the oven to 350°.
For the filling, gently mix together the strawberries, rhubarb, flour or cornstarch, sugar, lemon juice and salt. Place in a generously buttered baking dish.
For the biscuit topping, combine the flour, salt, baking powder and sugar in a medium-size bowl. Stir in the cream until you have a stiff dough. If the dough is too dry, add more cream one teaspoon at a time.
Break off small balls of biscuit dough and place on top of the fruit. Brush generously with melted butter and sprinkle with sugar.
Place the pan on a parchment-lined sheet tray, and bake until the filling is bubbling and the top is golden, about 45 minutes to 1 hour.
Serve warm or room temperature with a scoop of vanilla ice cream.