“Rustic Strawberry Rhubarb Cobbler”

Of all my recipes created, this one was purposely created with my Dad in mind. I created this recipe years ago as I was forced to learn to make my Dad’s favorite pie in the world. One Sunday while he was at church, I decided to make what I now call my Rustic Strawberry Rhubarb Cobbler. I had made homemade pie crust and decided to use strawberries and rhubarb we had purchased the day before from a farmers market. Boy would my Dad be surprised. I was so excited and my Mom just watch in amazement as I put this cobbler together. For some reason Mom never made this pie as rhubarb was not found as easily as it is today. So here was my one chance, telling myself the whole time not to mess this up.

Rustic Strawberry Rhubarb Cobbler

As you see in my recipe I took a shortcut and used store-bought pie crust because of time. Please feel free to make homemade as I do most often. We all get in a pinch and this crust works when in a hurry. Nothing fancy about this cobbler as it is perfect for the 4th of July and while strawberries and rhubarb are so plentiful. Rhubarb is tart but easily picks up whatever it is mixed with. It does not stay crunchy when cooked and does not need to cook long.

Rustic Strawberry Rhubarb Cobbler

This cobbler goes together in no time. The most time-consuming part is cleaning the strawberries and rhubarb. Once fruit is prepped, cook your filling and set aside. Prepare pie crust and pour filling into prepared pie crust. Bake and dessert is ready. Rustic Strawberry Rhubarb Cobbler can be served warm or at room temperature. Don’t forget the vanilla ice cream. Watch all your family and friends dig in. Your guests will think you slaved for some time over making Rustic Strawberry Rhubarb Cobbler. Deliciously sweet and tart is an irresistible combination and sure to become a favorite summertime dessert. Dad, I’ll home for a visit soon to make your favorite pie.

Rustic Strawberry Rhubarb Cobbler

Rustic Strawberry Rhubarb Cobbler

2 packages Pillsbury ready-made pie crust (You’ll use only 3 rolls)

2 1/2 cups fresh strawberries, hulled and sliced

3 large stalks fresh rhubarb, peeled and cut into 1/2 inch pieces

1 cup granulated sugar

1/2 cup packed light brown sugar

3 T. cornstarch

1/2 t. kosher salt

1/2 t. ground cinnamon

1 t. vanilla extract

Juice of 1 lemon

1/4 cup butter

Heat oven to 350 degrees. Place 2 pie crusts into a 13x9x2 gratin baking dish; set aside. Edges will hang over sides of dish. Do not cut away.

In a 2-quart saucepan, combine rhubarb, granulated sugar, brown sugar, cornstarch, salt, cinnamon, vanilla extract, and lemon juice.

Bring saucepan to boil and reduce heat to low. Simmer rhubarb until tender, about 3 – 5 minutes. Remove from heat. Add in butter, stirring until melted.

Stir sliced strawberries into rhubarb mixture. Slice one pie crust roll into strips. Tear strips into pieces and stir into strawberry rhubarb filling.

Pour into prepared baking dish and fold over edges of crust onto filling. Bake at 350 degrees for 1 hour or until crust becomes golden brown and cobbler is bubbly.

Serve with vanilla ice cream or whipped cream.