Strawberry Rhubarb Cobbler Recipe1

I’ve always wondered exactly what rhubarb is.  I’ve heard of rhubarb pie, jams and jellies, but I was always afraid to try it because it looked too much like celery.  And I hate celery.  So when I went to a restaurant that served buttermilk biscuits with butter and strawberry rhubarb puree, I was a little skeptical about trying it.  But, boy was I glad I did!  Fast forward to me at the supermarket the very next day buying strawberries and rhubarb.  I was going to make the puree but opted for a strawberry rhubarb cobbler instead.  I used my summer cobbler recipe, which has more of a biscuit topping and is not as sweet as a typical cobbler. I replaced the sugar in the filling with honey.  It’s so simple, you can replace the strawberries and rhubarb with just about any fruit of your choice.

Strawberry Rhubard Cobbler Recipe

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1 pint of strawberries
4 stalks of rhubarb
¼ cup of honey (OR ¼ cup of sugar)
1 teaspoon of cornstarch
2 tablespoons of water

Biscuit Topping:

1 cup of all-purpose flour
¼ cup of sugar (1/2 if you want a sweeter topping)
1 teaspoon baking powder
½ teaspoon salt
¾ stick cold unsalted butter, cut into small pieces
¼ cup of boiling water


1.  Preheat oven to 425°.

2.  Rinse and cut strawberries and rhubarb.  Cut rhubarb into 1-inch cubes.

3.  Add strawberries and rhubarb to a baking dish and toss with cornstarch and honey (or sugar).


4.  In a separate bowl, mix together the flour, sugar, baking powder, and salt.

5.  Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal.  Stir in the water until just combined.

6.  Drop spoonfuls of the topping over the fruit.


7.  Add 2 tablespoon of water and bake in middle of oven until topping is golden, about 25 minutes.  Topping will spread as it bakes.

8.  Serve warm with whipped cream or a scoop of vanilla ice cream.

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