Strawberry Rhubarb Cobbler with orange and ginger is a homey, bright, and delicious treat. The fruit really shines here, paring perfectly with the rustic masa corn topping. Great for brunch as well as dessert!
You’ve got to make your own kind of music, sing your own special song, make your own kind of music, even if nobody else sings along. ~Cass Elliot
Bright, earthy, tangy, and sweet, the flavors of this Cobbler are so happy together! Sweet strawberries and tangy rhubarb with hints of orange, crystallized ginger, and an earthy masa corn flour topping. This combination takes the traditional strawberry-rhubarb duo to another level of scrumptiousness!
Using masa corn flour for the cobbler topping creates a delicious crustiness somewhere between a cobbler and a crumble. The rustic texture perfectly compliments the saucy filling. Fresh orange makes it all vibrant and lively. Crystalized ginger is a perfect spice accompaniment to the fruit and just the right amount of brown sugar gives notes of caramel that compliments the rhubarb flavor without completely taming the tartness.
Ingredients In Strawberry Rhubarb Cobbler
The flavor of masa is unique but you can easily substitute with finely ground cornmeal and it will still be amazingly delicious.
How to make Strawbery Rhubarb Cobbler
Gather the ingredients and measure and chop.
Make the Cobbler Filling:
Butter your baking dish. Dump in chopped rhubarb and strawberries. Toss with orange juice and vanilla. Sprinkle with tapioca and brown sugar.
I have recently discovered that I really like using tapioca for juicy fruity pies. Not only does it remind me of my sweet grandma, I really like the way it supports the fruit filling without adding any flavor or pasty texture. Tapioca comes from the cassava root, available in many forms: flour, starch, pearls, and beads. Here I am using tapioca flour.
Why use tapioca for thickening?
- A good choice if you need a filling that is gluten-free.
- Once it is cooked into the filling it stays jelled and doesn’t turn cloudy or goopy.
- It allows the filling to holds its shape at room temperature.
- Creates a clear glossing filling without a starchy flavor.
- Thickens at a lower temperature.
- Remains stable when frozen.
Mix to coat the fruit. No need to be too fussy getting it perfectly distributed, as it bakes the tapioca and sugar will melt into the fruit juices and even things out. Set aside while you prepare the topping.
Make the Cobbler Topping:
Along with the masa corn flour, I used whole wheat pastry flour that gives an earthy nutty flavor to the crust. Feel free to substitute with all purpose flour if you prefer.
Cut butter into the masa, whole wheat pastry flour, brown sugar, salt and orange zest until it is pea sized. Add in the crystalized ginger chunks.
Whisk together egg, milk (dairy, nut, oat- whatever your preference). Mix gently together until just roughly combined.
Assemble the Cobbler:
Cover the fruit filling with the crumbly cobbler dough.
Bake at 350 degrees for 30-35 minutes. The filling should be bubbling all around when removing from the oven.
Quite delectable as is, but truly perfect served with a little ice cream or whip cream, or maybe even just a simple splash of cream or coconut cream.
Try it with a big dollop of Greek yogurt for breakfast!
More recipes you may like:
- Vegan Berry Tart
- Rhubarb Tart with Lemon, Cardamom & Vanilla
- Simple Peach Cobbler
- Homemade Strawberry Shortcake
- Strawberry Rhubarb Crisp (vegan & gluten-free)
- Rhubarb Muffins
- Upside Down Rhubarb Cake (Gluten-free)
- Rhubarb Jam with Chia Seeds
- Strawberry Breakfast Cake
I really hope you enjoy this fresh take on Strawberry Rhubarb Cobbler!
Print
Strawberry Rhubarb Cobbler
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8
- Category: Dessert, Brunch, Spring,
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Rhubarb Cobbler with Orange and Ginger is a homey delicious treat. The fruit really shines here, making it great for brunch as well as dessert.
Ingredients
Filling
- 4 cups rhubarb (1 lb), sliced in approximately one-inch pieces
- 4 cups strawberries ( 1 lb), sliced
- 3 tablespoons orange juice (use a fresh orange: *zest for the biscuits first* then juice)
- 1 teaspoon vanilla
- 3 tablespoons tapioca flour (or quick-cooking tapioca)
- 3/4 cup brown sugar, loosely packed
Biscuits
- 1 cup whole wheat pastry flour (or all-purpose is fine too)
- 1 cup masa corn flour (or fine ground cornmeal)
- 1/3 cup brown sugar, loosely packed
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons orange zest, minced
- 6 tablespoons or 3 oz. unsalted butter, cut into chunks
- 1/4 cup milk (nut milk works great too)
- 1 egg
- 1/4 cup crystallized ginger, chopped into raisin size pieces
- Serve with ice cream, whipped cream or on its own.
Instructions
Preheat the oven to 350 degrees.
- Butter an 8 x 11-inch baking dish. ( 2-quart)
- Toss sliced rhubarb and strawberries with fresh-squeezed orange juice (be sure to zest the orange, for the biscuits,before juicing) vanila, tapioca and brown sugar. Use a bowl or do this right in the buttered baking dish. Set aside while making the topping.
- In a bowl mix together whole wheat pastry flour, corn flour, brown sugar, baking powder, salt, and orange zest. Cut butter chunks in with a pastry cutter, until butter somewhat resembles peas.
- In a separate bowl whisk together milk and egg. Pour into flour mixture along with crystallized ginger and mix until just combined.
- Spread over the filling. I find this easiest to just crumble in with my hands. The mixture is moist.
- Bake at 350 degrees for 35 minutes. Best if left to cool 30 minutes before serving.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 328
- Sugar: 26.1 g
- Sodium: 171.2 mg
- Fat: 10.5 g
- Saturated Fat: 5.8 g
- Carbohydrates: 56.6 g
- Fiber: 5.3 g
- Protein: 5.5 g
- Cholesterol: 46.3 mg
This was super yummy. The orange and ginger were really nice with the strawberries and the rhubarb. The crumb topping with the masa was delicious. I used coconut sugar in the filling and light brown sugar in the topping.
Happy you enjoyed this Beverly!
Super yummy. The orange and ginger are really nice with the strawberry and rhubarb. The crumb topping with the masa is delicious.
So happy you enjoyed this Bev!
Any substitute for brown sugar? I can’t eat cane sugar, but can eat coconut sugar, maple syrup and honey. Thank you!
Coconut sugar would be great!
Just made this yesterday 6/13. I was so excited to share it with my daughters – who luckily were not coming over for a couple of days!
The fruit mixture needed more sweetner and MUCH less tapioca. The volume of the crumble needs to be cut in half – more ginger than 1/4 C and at least a T of orange zest coupled with additional salt. I ended up throwing it all away.
Hi Jeanetta, Sorry to hear this didn’t work for you! How frustrating after all the effort. I wonder if your strawberries were not very juicy? We do keep things on the less sweet side.
Made this for Easter dinner along with your recipe for Roasted Leg of Lamb with Herb Crust. Both were supremely delicious. I chopped the crystallized ginger into tiny pieces so no one would be put off by a blast of spice. I loved the flavor of masa flour and ginger together. Now I’m going to experiment using almond flour and less sugar to lower the carb count so that I might be able to enjoy this more often than just once a year.
Nice GG, love to hear how the experiments work out!
Wonderful! Making it for the second time today! A new summer family favorite! First time couldn’t find masa so made w corn flour and it was delicious! Found masa so excited for even better flavor this time! Thanks so much Sylvia! I also use your sourdough recipe and it is reliably excellent. Really appreciate your expertise!
Love hearing all this Rain! Thanks so much.
Thank you for sharing your recipes.
Tried a few of your recipes and we as a family really enjoyed
Recently I have just been diagnosed as having Celiac Disease
Desserts, breads etc. have now been a problem.
If you have a few G.F & L.R Recipes to share I would appreciate them
Will keep cooking your recipes for the family.
Thank you
We will keep this in mind Garnet, tell me, what is L.R. ? We do have many gluten-free and GF adaptable things on the blog, so find them-go the recipe page and scroll to “gluten-free” in the category bar. 🙂
Sorry….
what is L.R. Should be D.F.
Dairy Free
Gottcha!
Just love strawberry rhubarb. Can’t wait to try this one.. Your recipes are inspiring. Love that you have gluten free and vegan versions. Wondering if I can use coconut oil instead of butter. Suppose i can use a oat four and flax egg instead of flour and egg.
I think that should work. I would chill the coconut oil so that it will be in chunks in the flour before adding the liquid. Let us know how it turns out!
It looks beautiful! I have already made a strawberry rhubarb crisp twice this spring and can’t get enough! I am excited to try this version with the cornmeal. I’ll report back!