Strawberry Rhubarb Cobbler

Ingredients

Steps

• 1

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

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• 2

  Make the Filling: In a large mixing bowl, combine the sugar, tapioca, and salt. Stir to combine. Using a rubber spatula, gently stir in the rhubarb, strawberries and orange liqueur, if using. Set aside.

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  Ingredients

  • 1/2 Cup sugar

  • 2 Tablespoon quick cooking tapioca

  • 1 Pinch salt

  • 4 Cup fresh rhubarb, trimmed and diced

  • 2 1/2 Cup strawberries, hulled and quartered

  • 1 Tablespoon orange liqueur (optional)

• 3

  Make the Cobbler Dough for 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.

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  Ingredients

  • 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 sugar, plus more for sprinkling

  • 1 1/2 Teaspoon baking powder

  • 1/2 Teaspoon cinnamon

  • 1/4 Teaspoon salt

  • 4 Tablespoon butter, chilled and diced

• 4

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

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• 5

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 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, about 30 to 35 minutes. Let cool slightly before serving. Enjoy!

  Grill: 350 ˚F

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