Strawberry Rhubarb Cobbler: A Sweet-Tart Summer Delight

Introduction & Inspiration

Strawberry Rhubarb Cobbler is a quintessential summer dessert, a celebration of seasonal fruits at their peak. The combination of sweet strawberries and tart rhubarb creates a flavor explosion that’s both comforting and refreshing.

My inspiration for this recipe comes from a love of simple, rustic desserts that highlight fresh, seasonal ingredients. I wanted to create a cobbler that was easy to make, yet bursting with flavor, a perfect way to enjoy the bounty of summer. This recipe is a family favourite.

This cobbler is perfect for a casual weeknight dessert, a weekend brunch, or a summer potluck. It’s a crowd-pleaser that’s sure to disappear quickly. It is a perfect dessert, after a barbecue.

The mix of texture, is so delightful.

Nostalgic Appeal

Cobblers, in general, have a strong nostalgic appeal. They’re often associated with home cooking, family gatherings, and simpler times. The combination of warm fruit and a tender topping is inherently comforting.

Strawberry Rhubarb Cobbler, in particular, evokes memories of summer days, picnics, and the abundance of fresh produce. It’s a dessert that’s both familiar and exciting, a perfect blend of sweet and tart flavors.

This recipe aims to capture that nostalgic appeal while providing clear, step-by-step instructions for making a truly delicious cobbler. It’s a way to connect with culinary traditions and create new memories.

Easy and delicious, it is the perfect recipe.

Homemade Focus

This Strawberry Rhubarb Cobbler is all about embracing the simplicity of homemade baking. We’re using fresh, seasonal ingredients and a straightforward technique to create a dessert that’s far superior to anything you could buy in a store.

The filling is made with fresh strawberries and rhubarb, tossed with sugar, spices, and a touch of citrus. The topping is a simple biscuit-like dough that’s quick and easy to make.

It’s about letting the quality of the ingredients shine through and creating a dessert that’s both comforting and satisfying. It’s about the joy of baking something from scratch and sharing it with loved ones.

A simple recipe, but full of flavour.

Flavor Goal

The primary flavor goal for this Strawberry Rhubarb Cobbler is a perfect balance of sweet and tart. The strawberries provide sweetness and a juicy texture, while the rhubarb adds a delightful tanginess that keeps the dessert from being overly sweet.

The orange juice and zest enhance the fruit flavors, adding a bright, citrusy note. The topping should be tender and slightly sweet, with a hint of brown sugar that complements the fruit filling.

The overall effect is a cobbler that’s both refreshing and comforting, a perfect harmony of flavors and textures. The warm fruit and the tender topping create a truly irresistible combination.

The mix of flavour is just perfect.

Ingredient Insights

For the Strawberry Rhubarb Filling:

• Rhubarb (Sliced): Provides the signature tartness of the cobbler. Use fresh, firm rhubarb stalks.
• Strawberries (Hulled and Quartered): Add sweetness and a juicy texture to the filling.
• Granulated Sugar: Sweetens the filling and balances the tartness of the rhubarb.
• Cornstarch: Thickens the filling, creating a luscious, syrupy consistency.
• Instant Tapioca: Also helps to thicken the filling and adds a slightly glossy sheen. You can omit it if you don’t have it, but it does improve the texture.
• Freshly Squeezed Orange Juice: Adds a bright, citrusy note that complements the strawberries and rhubarb.
• Orange Zest: Enhances the citrus flavor and adds a touch of aroma.

For the Dough:

• All-Purpose Flour: Provides the structure for the biscuit-like topping.
• Packed Brown Sugar: Adds sweetness and a hint of molasses flavor to the topping.
• Baking Powder: Leavens the dough, creating a light and tender texture.
• Kosher Salt: Enhances the other flavors and balances the sweetness.
• Unsalted Butter (Chilled and Diced): Creates a flaky, tender texture in the topping.
• Milk: Hydrates the flour and helps to bind the dough together.
• Granulated Sugar For topping

Essential Equipment

• Medium Bowl: For mixing the filling ingredients.
• Large Bowl: For mixing the dough ingredients.
• Pastry Blender or Fork: For cutting the butter into the dry ingredients.
• Deep Baking Dish (Approximately 9×11 inches): For baking the cobbler. An oval dish or a deep 9×13 inch dish will also work.
• Spoon: For dropping the dough onto the filling.

Ingredients

For the Strawberry Rhubarb Filling:

• 1 1/2 lb. rhubarb, sliced into 1/2-inch pieces
• 1 lb. strawberries, hulled and quartered
• 3/4 cup sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. instant tapioca
• 1 Tbsp. freshly squeezed orange juice
• 1 tsp. orange zest

For the Dough:

• 1 cup all-purpose flour
• 3 Tbsp. packed brown sugar
• 2 tsp. baking powder
• 1/4 tsp. kosher salt
• 3 Tbsp. unsalted butter, chilled and diced
• 1/3 cup milk
• 2 Tbsp. sugar

Step-by-Step Instructions

1. Preheat Oven:

• Preheat oven to 375°F (190°C).

2. Make the Filling:

• In a medium bowl, toss the sliced rhubarb and quartered strawberries with the sugar, cornstarch, tapioca, orange juice, and orange zest.
• Let the mixture stand for 15 minutes, stirring every 5 minutes. This allows the fruit to release some of its juices and the thickeners to start working.

3. Make the Dough:

• In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
• With a pastry blender or a fork, cut the chilled, diced butter into the dry ingredients until the mixture is incorporated and crumbly. The butter pieces should be about the size of small peas.
• Drizzle the milk evenly over the top of the mixture.
• Stir together just until evenly moistened. Do not over-mix. The dough will be thick.

4. Assemble the Cobbler:

• Transfer the strawberry rhubarb filling to a deep baking dish (approximately 9×11 inches, or a similar size with tall sides).
• Using a spoon, drop the dough onto the top of the strawberry rhubarb filling, dividing it evenly into 8 dough mounds.
• Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.

5. Bake the Cobbler:

• Bake, uncovered, for about 40 minutes, or until the biscuits are browned and the filling juices are thickened and bubbling nicely.

6. Cool and Serve:

• Remove the cobbler from the oven and place it on a cooling rack.
• Let cool for about 30 minutes before serving.
• Serve warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a splash of cream.

Troubleshooting

• Filling is Too Runny: This could be due to not enough cornstarch or tapioca, or not baking the cobbler long enough. Make sure to use the correct amounts of thickeners, and bake the cobbler until the juices are thickened and bubbling.
• Topping is Too Dry: This could be due to overmixing the dough or not enough milk. Be careful not to overmix the dough, and make sure to add enough milk to moisten it evenly.
• Rhubarb is too sour: You can add more sugar.

Tips and Variations

• Use Fresh, Seasonal Fruit: For the best flavor, use fresh, ripe strawberries and rhubarb.
• Don’t Overmix the Dough: Overmixing the dough can result in a tough topping. Mix just until the ingredients are combined.
• Add Other Fruits: You can add other fruits to the filling, such as blueberries, raspberries, or blackberries.
• Add Spices: Add a pinch of ground cinnamon, nutmeg, or ginger to the filling or the topping for extra warmth.
• Top with rolled oats: For more texture.

Serving and Pairing Suggestions

• Serve Warm: This cobbler is best served warm, so the filling is juicy and the topping is tender.
• With Vanilla Ice Cream: A classic pairing! The cold, creamy ice cream is a perfect contrast to the warm, sweet-tart cobbler.
• With Whipped Cream: Another delicious topping option.
• With a Splash of Cream: For a simpler, yet equally satisfying, topping.
• With a Cup of Coffee or Tea: A perfect combination for a cozy dessert.
• Brunch option:

Nutritional Information

(Note: This is an estimated nutritional breakdown and may vary based on specific ingredients and serving sizes.) Per Serving (assuming 8 servings):

• Calories: Approximately 250-300
• Fat: 8-10g
• Saturated Fat: 4-5g
• Cholesterol: 20-30mg
• Sodium: 100-150mg
• Total Carbohydrates: 40-45g
• Dietary Fiber: 2-3g
• Sugars: 25-30g
• Protein: 3-4g

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Recipe Summary and Q&A

Summary: This Strawberry Rhubarb Cobbler recipe features a juicy filling made with fresh strawberries, rhubarb, sugar, cornstarch, tapioca, orange juice, and orange zest, topped with a tender, biscuit-like dough made with flour, brown sugar, baking powder, salt, butter, and milk. The cobbler is baked until the topping is golden brown and the filling is bubbly.

Q&A:

• Q: Can I use frozen strawberries and rhubarb?
  • A: Yes, you can use frozen fruit. Thaw it completely and drain off any excess liquid before using it in the filling. You may need to add a bit more cornstarch to compensate for the extra moisture.
• Q: Can I make this cobbler ahead of time?
  • A: You can assemble the cobbler ahead of time and store it, covered, in the refrigerator for up to a day before baking. You can also bake the cobbler and reheat it before serving.
• Q: How long will it last?
• A: 2 to 3 days in the refrigerator.
• Q: My cobbler topping is spreading too much. What did I do wrong?
  • A: This could be due to using too much butter or milk, or not chilling the butter enough. Make sure to use cold butter and measure the ingredients accurately.
• Q:Can I make it gluten-free?
• A: Yes, by using gluten-free flour.