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.
Original recipe makes 10 servings
Ingredients
4 cups chopped rhubarb
1 1/2 cups fresh blueberries
1 cup chopped fresh strawberries
2 tablespoons lemon juice
2 tablespoons small pearl tapioca, or more as desired
1 cup raw sugar
1/4 cup butter
1/2 cup all-purpose flour
2 tablespoons raw sugar
1 pinch salt
1 pinch ground cinnamon
2 tablespoons water, or as needed
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PREP
20 mins
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COOK
40 mins
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READY IN
1 hr 10 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
- Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
- 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.
- 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.
Nutrition
Calories: 180 kcal
Carbohydrates: 34.5 g
Cholesterol: 12 mg
Fat: 4.9 g
Fiber: 2 g
Protein: 1.4 g
Sodium: 83 mg