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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

By Traeger Kitchen

There's nothing like an old-fashioned crisp. Take sweet strawberries and tart rhubarb; add a robust smoke infusion and you've got fruit cobbler with a hearty twist. Pile it high with cinnamon, brown sugar, and butter topping. This rhubarb pie will soon be a family favorite for summer.

Prep Time

15 Min

Cook Time

30 Min

Pellets

Apple

Ingredients

Number of People Serving

6

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Units of Measurement:
main
5/8 Cup sugar
2 Tablespoon Tapioca, quick
1 Pinch salt
4 Cup Rhubarb, fresh
2 1/2 Cup fresh strawberries
1 Tablespoon Orange Liqueur
1 egg, beaten
1/4 Cup cream
1/2 Teaspoon vanilla extract
1/4 Teaspoon Almond Extract
1 Cup flour
1 1/2 Teaspoon baking powder
1/2 Teaspoon cinnamon
4 Tablespoon chilled butter

Step

  • 1

    Generously butter a 2-quart baking dish or casserole or 6 ramekins or individual gratin dishes. Set aside.

  • 2

    Make the filling: In a large mixing bowl, combine the sugar, tapioca, and salt and stir to combine. Using a rubber spatula, gently stir in the rhubarb (diced and trimmed), strawberries (hulled and quartered), and orange liqueur, if using. Set aside.

  • 3

    Make the topping: Whisk the egg with the cream, vanilla and almond extracts. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to mix. Add the butter, and using a pastry blender, cut the butter into the flour mixture until it forms coarse crumbs. Add the milk and egg mixture to the flour and stir with a fork until just combined.

  • 4

    Tip the fruit and its juices into the prepared baking dish or ramekins. Top evenly with dollops of the batter. Dust with additional sugar.

  • 5

    Start the Traeger and set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    350 ˚F / 177 ˚C

  • 6

    Arrange the baking dish or ramekins directly on the grill grate and bake until the filling is bubbling and the topping is golden brown, 30 to 35 minutes. Let cool slightly before serving.

    350 ˚F / 177 ˚C

    00:35

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