Strawberry Rhubarb Cobbler Recipe
Strawberry Rhubarb Cobbler with Orange and Ginger is a homey delicious treat. The fruit really shines here, making it great for brunch as well as dessert.
How to Make the Best Strawberry Rhubarb Cobbler
This Strawberry Rhubarb Cobbler is a delightful dessert that celebrates the bright flavors of spring fruit. The combination of sweet strawberries and tart rhubarb, kissed with orange and ginger, creates a beautifully balanced filling that’s both comforting and sophisticated. What makes this cobbler special is the unique topping—a tender biscuit layer made with whole wheat pastry flour and masa corn flour, studded with candied ginger for an extra pop of flavor.
The beauty of a cobbler is its homey, rustic charm. There’s no need for precision or perfection; simply crumble the topping over the fruit filling and let it bake into a golden, slightly crispy exterior. The filling will bubble at the edges while the fruit softens and releases its natural juices, creating a delicious sauce that’s perfect for spooning over whipped cream or vanilla ice cream.
This recipe is wonderfully versatile—it’s elegant enough for a dinner party dessert but casual enough for a weekend brunch. Whether you’re celebrating the arrival of fresh produce or simply craving a warm, fruit-filled treat, this strawberry rhubarb cobbler is sure to become a favorite in your kitchen.
Strawberry Rhubarb Cobbler
Strawberry Rhubarb Cobbler with Orange and Ginger is a homey delicious treat. The fruit really shines here, making it great for brunch as well as dessert.
Ingredients
Filling
Topping
Instructions
Preparation
- Butter an 8 x 11-inch baking dish (2-quart).
- Toss sliced rhubarb and strawberries with fresh-squeezed orange juice (be sure to zest the orange for the biscuits before juicing), vanilla, tapioca, and brown sugar. Use a bowl or do this right in the buttered baking dish. Set aside while making the topping.
Make the Topping
- In a bowl mix together whole wheat pastry flour, corn flour, brown sugar, baking powder, salt, and orange zest. Cut butter chunks in with a pastry cutter until butter somewhat resembles peas.
- In a separate bowl whisk together milk and egg. Pour into flour mixture along with crystallized ginger and mix until just combined.
- Spread over the filling. The mixture is moist, so it's easiest to just crumble it in with your hands.
Baking
- Bake at 350 degrees for 35 minutes. Best if left to cool 30 minutes before serving.
Notes
- Serve with ice cream, whipped cream, or on its own.
