Easy Strawberry Rhubarb Cobbler with Pistachio Biscuits is the perfect summer dessert and is extra delicious served with vanilla ice cream!
Easy Strawberry Rhubarb Cobbler with Pistachio Biscuits is the perfect summer dessert and is extra delicious served with big scoop of vanilla ice cream!
I don’t know if a better combination of fruit exists. Strawberries and rhubarb pair perfectly together, balancing sweet and sour flavors. Together, they make the perfect summer dessert no matter if it’s a pie, cobbler, tart or whatever your heart desires.
Growing up on my family farm in Minnesota, our neighbors had a rhubarb plant in their yard that would grow like crazy every summer. As a kid, I remember going over there in the summer to collect rhubarb so that my mom could whip up some yummy desserts.
Now, at my parent’s new farm in Wisconsin, they have their very own very own rhubarb plant thanks to the previous owners. As well, my brother has a rhubarb plant at his house. So anytime I visit the farm during the summer, I can't leave without taking a bunch of rhubarb home. And luckily, rhubarb freezes nicely, so now I have a stash ready to go when I get the craving for this cobbler or my Super Easy Mini Strawberry + Brie and Cream Cheese Galettes, which would be amazing with rhubarb!
Combining strawberries and rhubarb to create a cobbler is a delicious and easy way to create a yummy dessert. When baking with rhubarb, I always like to add orange juice because it balances out the sourness of the rhubarb. And the crunch from the pistachios in the biscuits ties everything together.
I suggest serving the cobbler warm enough that your ice cream starts to melt! Mmmm.
Strawberry Rhubarb Cobbler with Pistachio Biscuits
For the strawberry and rhubarb filling:
- 1 lb strawberries hulled and halved
- 5 cups rhubarb cut into ½ inch pieces
- 1 cup sugar
- 2 tablespoons orange juice
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
For the biscuits:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar plus more for sprinkling
- 8 tablespoons cold butter cut into small pieces
- ½ cup buttermilk plus more for brushing
- 1 egg
- ½ chopped pistachios
- Preheat oven to 375 degrees F. Lightly grease a 10 or 12-inch skillet or 3-quart baking dish.
- In a medium bowl, toss strawberries and rhubarb with sugar, orange juice, vanilla extract, and cornstarch.
- Transfer fruit mixture to skillet or baking dish.
- To make the biscuits, add flour, baking powder, baking soda, sugar, and salt to a food processor (or large bowl) and pulse until combined (or whisk by hand in bowl). Add butter and pulse until crumbly (or use a pastry cutter or forks). It should resemble coarse meal. If using a food processor, transfer flour mixture to large bowl, then stir in pistachios. Whisk together buttermilk and egg and add to flour mixture. Mix together with a spoon until just combined, creating a slightly tacky, very crumbly dough. Try not to over mix.
- Flour your hands (you may have to flour hands a couple times) and gently form dough into 6-7 round, slightly flat biscuits. Place biscuits on top of the strawberry rhubarb mixture. Lightly brush the biscuits with buttermilk and sprinkle with coarse sugar.
- Bake cobbler for 40-45 minutes until fruit is tender and bubbly and biscuits are cooked through and golden brown. If the biscuits are browning too quickly, lay a piece of tinfoil over the cobbler for the last 10 minutes.
- Serve cobbler warm with a big scoop of vanilla ice cream or whipped cream!
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