Strawberry Rhubarb Cobbler


  • 2 cups (about 1 pound) cubed rhubarb
  • 2 cups strawberries, washed, capped and halved
  • 1 cup sugar
  • 1-1/2 TBSP quick-cooking tapioca
  • 1/8 tsp salt
  • 2 TBSP butter
  • pastry for one (8-inch) pie


  1. Preheat oven to 375 degrees.
  2. Combine first 5 ingredients in a medium bowl and toss gently. Spoon into a lightly greased 8-inch square baking dish. Dot with butter.
  3. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut into 1/2-inch wide strips with a knife or pastry wheel. Arrange in a lattice design over rhubarb mixture.
  4. Bake for 40-45 minutes or until pastry is golden brown.

Yield: 6 servings