This fruity cobbler with strawberries, rhubarb, and blueberries is just how I like it — lots of fruit and just a light topping. A delicious sweet-tart dessert that is great with vanilla pudding or ice cream!
Ingredients
- rhubarb: 4 cups (chopped)
- ½ cups fresh blueberries: 1 piece
- fresh strawberries: 1 cup (chopped)
- lemon juice: 2 Tbsp
- small pearl tapioca, or more as desired: 2 Tbsp
- raw sugar: 1 cup
- butter: 0.25 cup
- all-purpose flour: 0.5 cup
- raw sugar: 2 Tbsp
- pinch salt: 1 piece
- pinch ground cinnamon: 1 piece
- water: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
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Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
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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.
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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.
