A richly-flavored cobbler made with rhubarb, strawberries, and blueberries is thickened with tapioca and sweetened with raw sugar.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
180 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
Step 2
Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
Step 3
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 4
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.
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
