How to Make Rhubarb, Strawberry, and Blueberry Cobblerette - A Step-by-Step Guide

Summer is the perfect time to indulge in sweet and tangy fruit desserts, and this recipe for Rhubarb, Strawberry, and Blueberry Cobblerette is a delightful and delicious way to make the most of the season's bounty. This cobblerette, a small-scale version of the classic cobbler, combines the tartness of rhubarb with the sweetness of strawberries and blueberries, all topped with a buttery and crispy cobbler crust. It's the perfect treat to enjoy on a warm summer evening, and it's sure to become...

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Ingredients

  • 4 cups chopped rhubarb
  • 1 ½ 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
  • ¼ cup butter
  • ½ cup all-purpose flour
  • 2 tablespoons raw sugar
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 2 tablespoons water, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    180 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 12mg
    • Sodium: 44mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 1g
    • Vitamin C: 17mg
    • Calcium: 68mg
    • Iron: 1mg
    • Potassium: 271mg