Rhubarb, Strawberry, and Blueberry Cobblerette

A sweet-tart dessert that is great with vanilla pudding or ice cream! This is just how I like it, lots of fruit and just a little of the topping. Use 2 tablespoons of tapioca for more of a sauce or use a bit more for a firmer cobblerette.

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

Ingredients

• ¼ cup butter
• 1 pinch salt
• 2 tablespoons lemon juice
• ½ cup all-purpose flour
• 1 pinch ground cinnamon
• 1 ½ cups fresh blueberries
• 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

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.