Rhubarb, Strawberry, and Blueberry Cobbler

This rich cobbler made with rhubarb, strawberries, and blueberries is topped with an easy cinnamon batter for a fruity sweet-tart dessert.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 180 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons lemon juice
• 1 pinch ground cinnamon
• 4 cups chopped rhubarb
• 2 tablespoons water, or as needed
• 1 cup chopped fresh strawberries
• 1 cup raw sugar
• 2 tablespoons raw sugar
• 2 tablespoons small pearl tapioca, or more as desired
• 0.25 cup butter
• 0.5 cup all-purpose flour
• 1.5 cups fresh blueberries

Recipe Instructions

Step 1

Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.

Step 2

Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.

Step 3

Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.

Step 4

Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.