Rhubarb-Strawberry Cobbler

This dessert is the perfect flavor of spring: sweet from strawberries and tart from the rhubarb.
Servings 6



  • 4 cups diced rhubarb about 12 thin stalks
  • 4 cups fresh strawberries, hulled and halved if large
  • 3/4 cup granulated sugar
  • 2 tsp orange zest
  • 2 Tbsp cornstarch
  • 1/3 cup orange liqueur (Grand Marnier or Cointreau)
  • 1 Tbsp unsalted butter


  • 1 cup granulated sugar
  • 2/3 cup GF flour
  • 1 tsp cinnamon
  • 1/2 cup cold butter, cut into 1/2 inch pieces


  • Preheat the oven to 375 degrees.
  • In a large bowl, combine the rhubarb, strawberries, granulated sugar, orange zest, cornstarch, and orange liqueur, and toss to thoroughly to combine.
  • Grease a 9 by 13-inch casserole or baking dish with 1 Tbsp of butter and transfer the fruit mixture to the prepared casserole.
  • Make the topping: In a mixing bowl, combine ingredients and cut together until the mixture resembles coarse crumbs.
  • Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
  • Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or crème fraiche, if desired.