rhubarb, strawberry, and blueberry cobblerette

Ingredients

• Servings: 10
• 4 cups chopped rhubarb
• 1 1/2 cups fresh blueberries
• 1 cup chopped fresh strawberries
• 2 tablespoons lemon juice
• 2 tablespoons small pearl tapioca, or more as desired
• 1 cup raw sugar
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 tablespoons raw sugar
• 1 pinch salt
• 1 pinch ground cinnamon
• 2 tablespoons water, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 2 1/2-quart baking dish.
• stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. transfer to prepared baking dish.
• place butter into a separate bowl and chop into small pieces with a pastry cutter. cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. drop small pieces of the dough on the fruit.
• bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. allow to stand 10 minutes before serving.