Strawberry Rhubarb Cobbler with Ginger

Strawberry Rhubarb Cobbler

Sweet, Tart, and Bubbling with Spring Flavor

Strawberry and rhubarb is one of those pairings that just feels like the turning point into spring. The sweetness of ripe strawberries balances the sharpness of rhubarb, and here a little fresh ginger adds just enough warmth to round everything out.

Topped with tender buttermilk biscuits and baked until bubbling, this cobbler is rustic in the best way. Serve it warm with a scoop of ice cream or a dollop of whipped cream and it’s hard to beat.

Ingredients (serves 6–8)

Filling
4 cups (450 g) rhubarb, trimmed and cut into 1-inch pieces
2 cups (340 g) strawberries, hulled and halved or quartered
1 tablespoon (15 g) fresh ginger, finely grated (about a 1-inch piece)
¾ cup (150 g) granulated sugar
2 tablespoons (25 g) raw sugar
¼ cup (32 g) tapioca starch
Pinch of salt
Zest of ½ orange

Biscuit Topping
2 cups (250 g) all-purpose flour
3 tablespoons (38 g) granulated sugar
1 teaspoon (5 g) baking powder
1 teaspoon (6 g) kosher salt
¾ cup (170 g) unsalted butter, cold and cubed
¾ cup (180 g) buttermilk

To Finish
2 tablespoons (25 g) turbinado sugar (for sprinkling)

Method

Preheat oven to 375°F (190°C). Place an 8x8-inch baking dish on a sheet pan to catch any bubbling juices.

In a medium bowl, whisk together the granulated sugar, raw sugar, tapioca starch, salt, and orange zest until evenly combined.

Add the rhubarb, strawberries, and grated ginger, tossing thoroughly to coat the fruit evenly. Transfer to the prepared baking dish.

In another bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Pour in the buttermilk and gently mix until just combined. Do not overmix.

Drop the biscuit dough over the fruit in rustic mounds, leaving space between each portion so steam can escape while baking. Place dish in the freezer for about 20 minutes to allow butter to freeze in the biscuits without freezing the filling.

Sprinkle the tops with turbinado sugar.

Bake for about 50 minutes, or until the center is bubbling and the biscuits are golden brown.

Let cool completely before serving to allow the filling to set up. Reheat as desired or enjoy it at room temperature.

Storage

Store wrapped at room temp for up to 3 days. Reheat in the oven for best texture.