Rhubarb, Strawberry, and Blueberry Cobbler
Description
This rich cobbler made with rhubarb, strawberries, and blueberries is topped with an easy cinnamon batter for a fruity sweet-tart dessert.
Ingredients
•
4 cups chopped rhubarb
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1 1/2 cups fresh blueberries
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1 cup chopped fresh strawberries
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2 tablespoons lemon juice
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2 tablespoons small pearl tapioca, or more as desired
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1 cup raw sugar
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1/4 cup butter
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1/2 cup all-purpose flour
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2 tablespoons raw sugar
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1 pinch salt
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1 pinch ground cinnamon
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2 tablespoons water, or as needed
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
2
Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
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.
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.