Sometimes I just don't have the time to make a pie crust. I'm a busy lady, and sometimes the craving for strawberry-rhubarb something or other hits at 6PM. I think that's why cobblers and crisps were invented.
I also like any excuse to eat a biscuit. This cobbler really does look like cobblestones, just like the cobblestones paving the streets of Rome. Where we'll be (finally) honeymooning this September! Woohoo!
Oh, and sorry this is essentially out of season already. To tell you the truth, I baked this back in May and uh...I've been busy. Recipe after the jump:
STRAWBERRY RHUBARB COBBLER
4 1/2 cups rhubarb stalks trimmed of stringy layer and cut into 1-inch pieces
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cut into small cubes
1/4 cup milk
Preheat oven to 350 degrees. In a medium bowl, mix together all of the fruit filling ingredients and let sit while you prepare the cobbler batter.
In another bowl, combine the sugar, flour, baking powder and salt. Cut the butter in with a fork or pastry cutter. Whisk together the milk and egg and slowly add to the batter, mixing just until moistened.
Pour the fruit mixture into a 2-quart casserole dish. Use a large spoon to drop the cobbler batter on top, you can make 4 large cobbles or 6 smaller cobbles, depending on the shape of your dish. Bake in the preheated oven for 35 minute or until the cobbles are golden brown and the fruit is bubbly.