Ingredients Jump to Instructions ↓

  1. 4 1/2 cups rhubarb stalks 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.)

  2. 1 1/2 cups strawberries, stemmed and sliced

  3. 1/2 cup white sugar

  4. 2 Tablespoons of quick cooking tapioca

  5. 1 teaspoon of grated orange peel

  6. 2 Tbsp white sugar

  7. 1 cup all purpose flour

  8. 1 1/2 teaspoon baking powder

  9. 1/4 teaspoon salt

  10. 1/4 cup butter

  11. 1/4 cup milk

  12. 1 egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

  3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

  4. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

  5. Serve with whipped cream (optional).


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