Renee's Kitchen Adventures

Tuesday, June 14, 2011

Strawberry-Rhubarb Cobbler

Renee's Kitchen Adventures:  Strawberry-Rhubarb Cobbler #strawberries #rhubarb #dessert

Fresh strawberries and fresh rhubarb....all bubbly warm under a low fat sour cream biscuit topping.  Yum!  Something about a sweet-tart syrupy sauce soaking into a warm biscuit that makes my heart skip a beat!  Strawberries are at their peak right now....sweet and delicious.  I loved the tart taste of the rhubarb married with the sweet strawberries in this dessert.

Leave your strawberry pieces larger than this if you want to see strawberries in the finished cobbler

This is a tweaked WW recipe that I will certainly make again.  The original recipe called for frozen strawberries and frozen rhubarb, but I had just picked up 4 lbs. of absolutely beautiful strawberries from Costco this past weekend....

Lovely, arent they?

and I wanted to use them.  They were a fine substitute for frozen fruit in this recipe.  One word of caution though, leave the berries large cut or whole if you want pieces of strawberry in the dish, otherwise they just kind of melt into a liquid...which is fine...but I would have liked to have chunks of strawberries to eat with the rhubarb pieces. 

Ready to bake!

The biscuit dough is made in the food processor for easy prep.  The original recipe calls for kneading and rolling out the dough, but did not see a need for it.  I just plopped it "drop-style" down on top of the strawberry-rhubarb mixture and then sprinkled it with some raw sugar. 

A delicious dish for a cool late spring night! 

Strawberry-Rhubarb Cobbler
adapted from WW online

Servings - 8   Serving size - 1/8th of recipe   Points Plus per serving - 6 points+
Calories - 213,   Total Fat - 4.8g,   Carb. - 38.6g,   Protein - 4g,   Fiber - 2.4g

1 pound fresh strawberries, whole or large cut, stems removed ( or unsweetened, frozen, thawed for 15 minutes)
14 oz. fresh rhubarb, cut into one inch pieces ( or frozen, thawed for 15 minutes)
1/3 cup granulated sugar
3 TBS. cornstarch
1 1/3 cup all-purpose flour
3 TBS. granulated or raw sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
3 TBS. unsalted butter, cold, cut into cubes
1/2 cup fat free sour cream
1/4 cup fat free milk

1.  Preheat oven to 375 degrees F.  Spray an 8" square baking dish with cooking spray.  

2. In a large bowl, combine the strawberries, rhubarb, 1/3 cup sugar and cornstarch.  Mix well.  Spoon into prepared baking dish.  

3.  In large bowl of food processor, with dough blade attached, combine the flour, 2 TBS. sugar, baking powder, baking soda,  and salt.  Pulse once or twice to mix.  Add in the butter and run until coarse crumbs form.  

4.  Add in the sour cream and then, with processor running, pour in milk through the spout on top, and process until dough just comes together.  

5.  Drop the dough, by tablespoonfuls,  on top of the strawberry-rhubarb mixture evenly.  Sprinkle with remaining 1 TBS. sugar.  

6.  Bake for 45 minutes, or until filling is bubbly and the top is golden brown.  Cool for 20 minutes before serving, to allow the sauce to thicken up a bit.  


I was surprised to find that yesterday, I was left at the end of the day with 6 points+ to use up.  Trust me, that does not happen too often!  So I was in luck, that this recipe made a dessert that came out to 6 points+ a serving!   As one reviewer on the WW site said, this is like a strawberry-rhubarb pie...and she was right.  The flavors are there!  

This was my first time cooking/baking with rhubarb.  I have eaten things with it before, sure, but never actually bought it at the store and cooked with it.  I have been trying to expand my produce selections these days.  It's all part of the new lifestyle change.  I have been on a secret mission to make something with every single item available in my store in the produce section!  Have you tried something "new to you" in the produce department of your store lately?


  1. I had a strawberry rhubarb pie for the first time in April and I loved it. It was at a quaint brunch place in NYC.

    This looks DELICIOUS!

  2. YUM! Crisps/crumbles/crobblers are my most favorite desserts! This looks fantastic. I have only cooked with rhubarb once but really enjoyed it. I haven't tried any new produce lately- but I think I will this week! You've inspired me

  3. This looks delicious! I love strawberries with rhubarb.
    New to me foods are artichokes - I've used the canned and frozen hearts but I'm trying out the whole artichokes this week. Wish me luck!

  4. I love crispsand cobblers and the combination of fruits that you have used here make for delicious eating. I hope you have a great day. Blessings...Mary

  5. Yeah, I never have points left...I wish! What a nice surprise! This cobbler looks DELICIOUS! I hope the farmer's market has rhubarb this week!

  6. I just made my first cobbler not too long ago - so fresh and delicious! I've never tried rhubarb before though - I need to try that!

  7. Yum! I have been trying to find rhubarb here but have had no luck at all. Guess I better start looking harder.


  8. Strawberries and rhubarb are a wonderful combination that seems to be popular across the board...Strawberry Rhubarb Jam is one of our best sellers here at Baer's Pantry!

  9. Oh yummy! That looks delicious :)

  10. I've actually never tasted rhubarb, but your recipe looks so delicious. It really makes me want to give this cobbler a try :) I wanted to invite you over to show off your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day!

  11. I am a huge rhubarb fan! And will bookmark this recipe! Big yay for having points left! And how fun that you are on a mission to make something with everything in the produce department!!!!! Have a great day Renee!

  12. This sounds like a totally comforting desserts! With both strawberry and rhubarb in season now...i better run to the market and get some to make this.

    Just became your newest follower. Hope you'll have time to check out my blog and follow back if you like. Thank you.


  13. This was awesome. I needed to have enough for 10 people, so I doubled the amount of strawberries, but used the 1 lb on rhubarb I had already purchased. I also doubled the sugar and cornstarch, just because I had never cooked with Rhubarb and I was afraid it wouldn't be sweet enough for everyone. I kept the topping amounts the same and there was plenty to top a 9 x 11 pan. It was a really beautiful dessert. Our exchange student's parents had just arrived from Switzerland, loved the recipe, and are taking a copy home with them! Love your recipes!

  14. @ Jane...thank you for coming back to review this recipe! I am so glad it turned out well for you! How cool that the recipe is making it's way to Switzerland! lol


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