STRAWBERRY APRICOT RHUBARB COBBLER
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 

I'm loving these little dessert in a mason jar that I made last night for our after dinner dessert. I love being inspired by spring and all of the abundant produce we are having now at the markets. I stopped by on my way home to one of my favorite fresh markets called Krugers Farm to pick up some produce and got inspired by these beautiful berries and fruits that are available locally now. I've never tasted red apricots before until last night... they are sweet and tangy at the same time, which I thought would go so perfect with local strawberries and rhubarb for a cobbler. This recipe is so simple and I thought I would share it, if you wanted to make some for your next party or to enjoy at home.

Course: Dessert
Cuisine: American
Keyword: apricot, cobbler, dessert, rhubarb, strawberry
Servings: 8 servings
Author: Lena Gladstone
Ingredients
  • 6 rhubarb stems, rinsed and thinly sliced
  • 1 container of ripe strawberries, rinsed, hulled, and quartered or chopped
  • 4-5 small apricots, sliced
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 4 tbsp flour
  • zest of one lemon
  • 2 tbsp granulated sugar
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/2 tsp vanilla extract
  • turbinado sugar, for sprinkling
  • Talenti Tahitian Vanilla Bean Gelato
  • passion fruit vinegar to drizzle on top
Instructions
  1. Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb, apricots and the strawberries with the sugar, cornstarch, and lemon zest. Let sit for 30 minutes to bring out the juices.

  2. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don't overmix.

  3. Pour strawberries, rhubarb and apricots into individual mason jars (I used these ones), ramekins or a baking dish.  Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream and a drizzle of the passion fruit vinegar if you have some. I also added a sprinkle of thyme flowers for added color and a bit of flavor.