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!  

This Strawberry Rhubarb Cobbler is infused with ginger and orange zest and topped with a golden corn flour crust.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

I mostly like rhubarb but honestly sometimes I have to talk myself into it.  This strawberry rhubarb cobbler requires no convincing for me!  It is so good!

Strawberries and rhubarb with accents of orange, crystallized ginger, and a masa corn flour topping.   Bright, earthy, tangy, and sweet.  These flavors are so happy together!  This combination takes the traditional strawberry rhubarb duo to another level of scrumptiousness!

The cobbler topping is made with masa corn flour adding a kind of sweet earthiness that creates a succulent crustiness somewhere between a cobbler and a crumble.  The rustic texture perfectly compliments the saucy filling.  Fresh orange just 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.

main ingredients for the cobbler are rhubarb, strawberries, orange, ginger and masa marina

The flavor of masa is unique but you can easily substitute with finely ground cornmeal and it will still be amazingly delicious.

chop and measure ingredients

Gather and measure and chop.

Make the Cobbler Filling:

place prepared fruit in baking dish

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?

  1. A good choice if you need a filling that is gluten-free.
  2. Once it is cooked into the filling it stays jelled and doesn’t turn cloudy or goopy.
  3. It allows the filling to holds its shape at room temperature.
  4. Creates a clear glossing filling without a starchy flavor.
  5. Thickens at a lower temperature.
  6. Remains stable when frozen.

mix filling to coat with sugar and tapioca

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:

cut butter in masa and flour mixture

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.

mix egg and milk into the dry ingredients

Whisk together egg, milk (dairy, nut, oat- whatever your preference).  Mix gently together until just roughly combined.

Assemble the Cobbler:

spread the topping over the fruit

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.

This Strawberry Rhubarb Cobbler is infused with ginger and orange zest and topped with a golden corn flour crust.

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:

A scrumptious Strawberry Rhubarb Cobbler is infused with ginger and orange zest and topped with a golden corn flour crust. #strawberrycrumble #strawberrycobbler

I really hope you enjoy this fresh take on Strawberry Rhubarb Cobbler!

~Tonia

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Strawberry Rhubarb Cobbler with Orange and Ginger

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • 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

Scale

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. 1  cup whole wheat pastry flour (or all-purpose is fine too)
  2. 1 cup masa corn flour (or fine ground cornmeal)
  3. 1/3 cup brown sugar, loosely packed
  4. 2 teaspoon baking powder
  5. 1/2 teaspoon sea salt
  6. 2 teaspoons orange zest, minced
  7. 6 tablespoons or 3 oz. unsalted butter, cut into chunks
  8. 1/4 cup milk (nut milk works great too)
  9. 1 egg
  10. 1/4 cup crystallized ginger, chopped into raisin size pieces
  11. Serve with ice cream, whipped cream or on its own.

Instructions

Preheat the oven to 350 degrees.

  1. Butter an 8 x 11-inch baking dish. ( 2-quart)
  2. 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.
  3. 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.
  4. In a separate bowl whisk together milk and egg.  Pour into flour mixture along with crystallized ginger and mix until just combined.
  5. Spread over the filling.  I find this easiest to just crumble in with my hands.  The mixture is moist.
  6. Bake at 350 degrees for 35 minutes.  Best if left to cool 30 minutes before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 336
  • Sugar: 28.1 g
  • Sodium: 171.7 mg
  • Fat: 10.5 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 58.7 g
  • Fiber: 5.3 g
  • Protein: 5.5 g
  • Cholesterol: 46.3 mg

Keywords: strawberry cobbler, strawberry crumble, strawberry rhubarb crumble, strawberry rhubarb cobbler

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Comments

  1. 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!

  2. 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

    1. 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. 🙂

  3. 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.

    1. 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!

  4. 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!

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