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There's nothing like an old-fashioned cobbler. Take sweet strawberries and tart rhubarb, pile it high with a buttery topping, add an infusion of robust smoke, and you've got a fruit dessert with a hearty twist.
unsalted butter, for greasing
1/2 Cup granulated sugar
2 Tablespoon quick cooking tapioca
Kosher salt
4 Cup fresh rhubarb, trimmed and diced
2 1/2 Cup strawberries, hulled and quartered
1 Tablespoon orange liqueur (optional)
1 Large egg, beaten
1/4 Cup heavy cream, half-and-half, or milk
1/2 Teaspoon vanilla extract
1/4 Teaspoon almond extract
1 Cup all-purpose flour
2 Tablespoon granulated sugar, plus more for sprinkling
1 1/2 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
1/4 Teaspoon Kosher salt
4 Tablespoon unsalted butter, chilled and cubed
: 350 ˚F
As Needed unsalted butter, for greasing
1/2 Cup granulated sugar
2 Tablespoon quick cooking tapioca
Pinch Kosher salt
4 Cup fresh rhubarb, trimmed and diced
2 1/2 Cup strawberries, hulled and quartered
1 Tablespoon orange liqueur (optional)
1 Large egg, beaten
1/4 Cup heavy cream, half-and-half, or milk
1/2 Teaspoon vanilla extract
1/4 Teaspoon almond extract
1 Cup all-purpose flour
2 Tablespoon granulated sugar, plus more for sprinkling
1 1/2 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
1/4 Teaspoon Kosher salt
4 Tablespoon unsalted butter, chilled and cubed