Strawberry-rhubarb is the quintessential early summer flavor combination. We have had rhubarb in for a while now, and now we finally have an overflow of strawberries around here, so naturally, a dessert is in order! I love mine served warm with some homemade vanilla ice cream or whipped cream. This is the perfect treat for the official first day of summer, with today being the summer solstice.
I love making my cobblers in a cast iron skillet. It gives a really wonderful rustic look and bakes up really nicely.. You could totally make this recipe in a 9x9 square glass baking dish or pie pan, but I encourage you to try baking in cast iron for a change if you have a good skillet. Once you do, you probably will always want to bake cobbler that way.
You can use frozen rhubarb or berries for this recipe if that's what you have available, especially if you put up lots of fruit in the freezer after harvesting!
Skillet Strawberry-Rhubarb Cobbler
Prep time: 15 minutes Cook time: 40 minutes
For the filling:
2 cups rhubarb, cut into 1" pieces
1 c strawberries, cut in half
1/2 cup honey or maple syrup
1 Tbs lemon juice
1/2 tsp vanilla extract
1/2 tsp cinnamon
Pinch sea salt
1/4 cup arrowroot powder
2 Tbs butter
Preheat oven to 350F. Lightly grease a cast iron skillet or 9" square glass baking dish.
Combine filling ingredients, except the butter, together in a medium bowl. Mix well to dissolve arrowroot powder. Let sit and macerate slightly while you prepare the cobbler topping.
For the crust:
1 cup blanched almond flour
1/2 cup arrowroot powder
2 Tbs coconut flour
1/4 tsp sea salt
1/2 tsp baking soda
4 Tbs butter, chilled and cubed
2 Tbs honey
2 Tbs cold water
Combine almond, arrowroot and coconut flours. Add salt and baking soda and mix well.
Cut the butter into the flour mixture until well combined and it begins to resemble wet sand.
Add in the honey and water and mix with your hands until the dough just comes together.
Pour the filling into the prepared pan. Spread out to create an even layer. Dot the 2 Tbs of butter evenly along the top of the fruit filling.
Separate the cobbler dough into 7-8 pieces, and create biscuit-like pieces of dough. Set over the top of the fruit filling to create a "cobbled" together crust appearance. I like to make mine into a circle with one in the middle to make serving easier.
Bake for 40 minutes, checking and rotating the pan after 20 minutes to ensure even browning of the crust. The crust should be lightly browned and slightly firm. The biscuits will still be a little soft, but will firm up as it cools. The filling should have gelled and cooked down, but will continue to gel and set as it cools.
Let cool for about 30 minutes before serving to allow setting if you like yours warm, or wait a few hours to allow to fully set.
Serve topped with ice cream or whipped cream for a real crowd-pleaser!
Leftovers (why do you have leftovers??) can be transferred to a storage container and kept in the fridge. This should keep in the fridge for several days, but will likely be all eaten up before then!
Brine & Broth
I am a nutritionist in Southwest Wisconsin, focused on traditional, nutrient-dense foods. My goal is to provide you with simple and delicious recipes that fit into real life, and information for choosing healthful real foods. Enjoy!