Rhubarb, Strawberry & Ginger Cobbler

by Michael on May 30, 2012 · 24 comments

Blink and you’ll miss it. It seems to spring up and disappear in a matter of weeks. And although I spent the better part of my youth ignoring the bounty and gorgeous red hues, I try to take full advantage of it now. I’ll stalk the market and slow down by the local farms trying my might to spot the green webbed leafy tops sprouting clear from the dirt. And even with the early warm temperatures and early arrivals of other plants and vegetables, rhubarb just hadn’t appeared. Until now.

I found a batch at my door last week, my mom dropping some off after discovering some at an outdoor market on her travels. I set them aside for a day or two while I tried to figure out what to do with them. I used a couple to make a cold drink perfect for this heat. It helped cut right through the temperatures and cooled me down almost instantly. For the rest I made this.

I’ve always been a crumble fan for as long as I can remember. There’s only been a couple of times when I made cobbler and almost always with stone fruit, usually some form of spiked peaches. But with plenty of strawberries and rhubarb on hand I thought it was the perfect time to make some individual cobblers for my wife and I. Plenty sweet and just the rhubarb fix I needed before our trip away.

We are now three days away until our destination wedding photography trip. And knowing we’ll be away for two weeks I was concerned I’d miss rhubarb season altogether. So this certainly helped. And I still have a lifetime of spring rhubarb appearances to make up for all those lost years growing up.

So if you get your hands on some before it’s too late, try making this. Dare I say it’s the best cobbler I’ve ever tasted. There’s just something special about rhubarb in the spring.

This should be the last post for a couple of weeks. By this date next week we’ll be shooting a wedding on the beach in Riviera Maya. And that mixed in with a few other shoots means we’ll be busy enjoying some work and R&R. But hopefully we’ll be back with lots of pictures and content for posts when I return! Until then…

From my kitchen to yours,



Rhubarb & Strawberry Cobbler  (slightly adapted from Gourmet Traveller)


  • 4 cups rhubarb stalks, cut into 1″ pieces
  • 1 cup superfine sugar
  • 2 cups strawberries, roughly chopped
  • 1 tsp. ginger, grated
  • 2 tbsp. flour
  • 2 oranges, juiced and zest
  • 2 cups self-raising flour
  • 1 stick of butter, chopped
  • 2 tbsp. sugar
  • 1 tbsp. cinnamon
  • 3/4 cup buttermilk, plus extra for brushing


  1. Preheat oven to 375F degrees. Meanwhile, combine rhubarb, sugar, strawberries, ginger, flour, orange juice and zest in a large mixing bowl and stir until fully combined. Divide into 4 ovenproof bowls. 
  2. Use a food processor to make the cobbler pastry. Add in the self-raising flour, butter, sugar, cinnamon and a pinch of salt and pulse until your mixture looks like fine bread crumbs. Add in the buttermilk and process until it forms a dough. Transfer to a lightly floured work surface and knead. Once smooth roll out until thin and cut out small rounds with a pastry cutter and place on top of the rhubarb mixture, overlapping each one as you go. Brush the tops with some remaining buttermilk and sprinkle some sugar and cinnamon over top.
  3. Place in the oven and bake for 30 minutes, or until the fruit is bubbling and the tops are golden brown. Serve with ice cream.
  4. Serves 4.

Leave a Comment

{ 21 comments… read them below or add one }

Natalie May 31, 2012 at 6:51 am

OMG! This looks delicious!


green beans & grapefruit May 31, 2012 at 12:11 pm

Looks fabulous! Like how you did the 3 small biscuits rather than 1 large, haven’t seen that. Thanks for sharing.


Mom May 31, 2012 at 7:40 pm

Yummy, glad you were able to put the rhurbarb to use as so many people, just cant seem to like it. as I didnt give all the rhurbarb to you – I now can make your receipe and enjoy too!


Javelin Warrior June 1, 2012 at 9:23 am

Another amazing post for me to drool over… I’m again featuring it in this week’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and as always I love following your creations… Thanks so much for sharing.


Brian June 1, 2012 at 9:30 pm

I want this warm cobbler and a scoop of ice cream in my belly right now. These pictures make me feel all cozy inside.


Susan June 2, 2012 at 9:47 pm

I agree with those above, looks soooooo yummy!


Deb June 2, 2012 at 2:36 pm

Rhubarb and strawberries are a favorite spring pairing! A touch of ginger is a splendd idea. A scrumptious post!


Peter G | Souvlaki For The Soul June 6, 2012 at 4:15 am

Beautiful crumble Mike! Enjoy your time away. I look forward to seeing all the great pics. Cheers!


Rosie @ Sweetapolita June 10, 2012 at 7:59 am

Utterly gorgeous! I hope you and Wendy are having a fabulous and successful adventure in Mexico. I loved your pink flamingo Instagram shot! This recipe would excite my husband beyond belief, and I’d love to give it a try. Lovely as always. Safe journey!


Shayna June 10, 2012 at 1:37 pm

WOW :)


Annalise June 13, 2012 at 12:30 am

Mike, if ever I get to the point that I take photos half as well as you do, I will be a very happy woman. Love this recipe, love the photos, love your post!


Marta @ What Should I Eat For Breakfast Today? June 13, 2012 at 11:01 am

OMG, it looks just amazing. The first think I’ve noticed were amazing pictures, I read the post but still, in the end your pictures are just too good not to look at.


Nichole June 13, 2012 at 11:07 am

Is that homemade ice cream? If so, I would LOVE to get that recipe from you!


sippitysup June 13, 2012 at 7:14 pm

I make a version very similar, and yes I use ginger too! GREG


Meeta June 15, 2012 at 3:33 am

Strawberry & rhubarb are my summer combo and I have been making several interesting desserts with this (like the strawberry/rhubarb tiramisu on my blog) – but I am loving this in a cobbler too! Awesome – it has my name all over it!


Chuck June 20, 2012 at 7:54 pm

Wow, what beautiful photos you took. I love the way the sauce runs down the side of the bowl. Very nice!


Di @ The Bluebell Cafe, England June 29, 2012 at 9:12 am

I just found your site, this recipe looks amazing and your images are so clean and simple. I will be back…


Karen July 19, 2012 at 5:17 pm

Wonderful awesome blog


Dina July 20, 2012 at 4:46 pm

this sounds so good!


Roz July 31, 2012 at 3:56 pm

Love the addition of ginger with the rhubarb. I froze a batch from my garden that I could still use for this. Beautiful photogs too! Glad I found you through my web of food bloggers!


angela@spinachtiger October 8, 2013 at 8:35 am

We were both featured in a cobbler round up and your picture just stood out amongst everyone’s, so I had to come visit. What a beautiful blog.


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