• 4 1/2 cups rhubarb stalks cut into 1-inch pieces (don’t use the stringy pieces or leaves)
  • 1 1/2 cups strawberries, stemmed and sliced (frozen or fresh)
  • 1/2 cup white sugar
  • 2 tbsp. of quick cooking tapioca
  • 1 tsp. of grated orange peel

Cobbler Crust

  • 2 tbsp white sugar
  • 1 cup all purpose flour
  • 1 1/2 tsp of baking powder
  • 1/4 cup of butter
  • 1/4 cup of milk
  • 1 egg, lightly beaten
  • 1/2 cup melted white chocolate bits


Preheat oven to 350 degrees F.

  1. In a bowl mix the rhubarb with the strawberries with the sugar, tapioca and orange zest.  Let it blend together in a bowl for 30 min to an hour.
  2. In a medium bowl combine 2 tbsp of sugar, one cup of flour, 1 1/2 tsp baking powder and 1/4 tsp salt.
  3. Cut the 1/4 cup butter in with a fork or a pastry blender until the mixture resembles coarse crumbles.  Stir in the 1/4 cup of milk and one egg until just moistened.
  4. Pour fruit into a 2-quart casserole dish.  Drop the batter on the fruit.  Bake in a 350 degree oven for 35 minutes until cobbler crust is golden brown.
  5. Drizzle white chocolate bits over the top.
  6. Serve with whipped creme or ice cream (optional)