Strawberry Rhubarb Cobbler. This is a delicious dessert, and flexible with the fillings so you could swap the fruits to your choice! Great served warm with some whipped cream or ice cream and also freezer friendly. Yummy!
Strawberry Rhubarb Cobbler
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings: 4 - 6
  • 3 cups / 720 g rhubarb cut into 1/2 inch pieces
  • cup ? / 130 g raw sugar
  • 1 Tbsp orange or lemon zest
  • 1 Tbsp salted butter
  • 1 Tbsp all purpose flour
  • 3 c / 720 g sliced strawberries
  • 1 cup / 235 ml heavy cream
  • 1 Tbsp sugar
  • c all purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 6 Tbsp salted butter chilled
  • ½ cup / 100 g plus 2 tablespoons raw sugar divided
  • ¾ cup / 180 ml half and half
  • 2 Tbsp orange or lemon zest divided
  1. Set oven to 425 F, Gas 7, 220 C
To make filling:
  1. In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.
To make batter:
  1. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs. Add ½ cup of the sugar and blend. Slowly incorporate the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix 2 tablespoons sugar and the remaining zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream.
  1. 1 cup heavy cream whipped with 1 tbsp sugar until soft peaks form (optional)