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
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.
The flavor of masa is unique but you can easily substitute with finely ground cornmeal and it will still be amazingly delicious.
Gather and measure and chop.
Make the Cobbler Filling:
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.
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:
- 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!
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.
- 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
- 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.
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.
- Serving Size: 1 cup
Keywords: strawberry cobbler, strawberry crumble, strawberry rhubarb crumble, strawberry rhubarb cobbler