Strawberry-Rhubarb Cobbler with Lemon

It’s rhubarb season in Seattle. That special window of time when strawberries and rhubarb coincide and you must make all manner of special desserts to fully enjoy the moment. This flexible two-part slow-cooker cobbler from epicurious lets you make the rhubarb part in advance, if you like, and then bake the lemony biscuits at the time of your rhubarb celebration.

Lemony Strawberry Rhubarb Cobbler
Lemony Strawberry Rhubarb Cobbler

Make the Filling Wrap the lemon peel and peppercorns in a cheesecloth pouch and tie with kitchen string. Put the bag and 4 T butter in the slow cooker, along with zest of two lemons in strips; 8 black peppercorns; 11 cups hulled and halved strawberries; 3 cups 1/2″ wide rhubarb (6 to 7 stalks, no leaves); 1/4 cup fresh-squeezed, strained orange juice; 2 1/2 cups sugar; 1/4 cup tapioca starch; and 1/2 tsp salt. Stir and then cook on low for about 4 hours, until the fruit is soft.

Make the Biscuits About 45 minutes before the fruit is done, heat the oven to 450 and line a cookie sheet with parchment paper. Whisk together 2 cups flours;  6 T sugar;  2 1/2 tsp baking powder; 1/2 tsp coarse salt; and 2 tsp freshly grated lemon zest (about 1 lemon). Gently stir in 1 cup plus 1 T chilled heavy cream. Don’t over mix! Divide into six balls and arrange on the baking sheet. Flatten each to 1/2″. In a little bowl, pour in the let T heavy cream. Use a pastry brush to brush the cream on the biscuits, and then sprinkle the last tsp of sugar over each. Bake 2o – 25 minutes, unit done. (A knife poked in the middle should come out clean.)

Make the Sauce Reduction When the fruit is done, pull out the peppercorn sachet. Put a large strainer over a large heavy saucepan and then pour the fruit mixture into the strainer. (Be careful!) Boil the liquid over high heat until it’s reduced to 3 to 3 1/2 cups – about 20 minutes. Add the fruit to the point with the thickened liquid and stir. 

Ladle the fruit into six bowls and top with the six biscuits.

Strawberry Rhubarb Cobbler - About to Eat
Strawberry Rhubarb Cobbler – About to Eat

For other great rhubarb recipes, check out this rhubarb bruschetta, strawberry rhubarb compote on Angel Food Cake, and to cool you down, Cool as a Cucumber Gin & Tonic.



  • Filling
  • 5 T butter
  • zest of two lemons in strips
  • 8 black peppercorns
  • 11 cups hulled and halved strawberries
  • 3 cups 1/2″ wide rhubarb (6 to 7 stalks, no leaves)
  • 1/4 cup fresh-squeezed, strained orange juice
  • 2 1/2 cups sugar
  • 1/4 cup tapioca starch
  • 1/2 tsp salt
  • Biscuits
  • 2 cups flours
  • 6 T plus 1 tsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 tsp freshly grated lemon zest (about 1 lemon)
  • 1 cup plus 2 T chilled heavy cream
  • vanilla ice cream (optional, if you like ice cream on your cobbler)

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

2 thoughts on “Strawberry-Rhubarb Cobbler with Lemon”

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s