Serves: 4
INGREDIENTS
- 2/3 cup sugar, plus additional for sprinkling
- 2 tablespoons plus 1 teaspoon instant tapioca
- ½ teaspoon ground cinnamon
- 1½ cups hulled strawberries, quartered
- 4 cups pink or red sliced fresh rhubarb, cut into ½ inch thick pieces
- 1 tablespoon fresh lemon juice
- 2 6-inch diameter x 1½-inch deep baking dishes, approximately
- crumble topping (recipe below)
DIRECTIONS
- Preheat the oven to 375 degrees.
- Mix the strawberries and rhubarb in a bowl.
- In a separate bowl mix the sugar, tapioca and cinnamon together.
- Add the sugar mixture to the strawberries and rhubarb and blend well.
- Add the fresh lemon juice and blend well.
- Generously fill the two oven-safe dishes with the strawberry and rhubarb mixture and cover with the crumble topping.
- Bake in the preheated oven for about 30 -35 minutes. The cobbler is done when it starts bubbling and the juices become syrupy.
Crumble Topping
INGREDIENTS
- 1 cup flour
- ½ cup brown sugar
- ¼ lb cold butter
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 pinch nutmeg
DIRECTIONS
- Add the flour, sugar, salt, cinnamon and nutmeg to a mixing bowl.
- With a hand mixer, blend on medium speed for 1 minute until everything is blended well.
- Add the cold butter and continue to blend on medium speed for another 4-5 minutes until the flour mixture catches to the butter and forms medium size crumbs.
