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Rhubarb Strawberry Cobbler

Rhubarb Strawberry Cobbler
  • Prep 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 6
Oriana Romero This fruit cobbler is perfect to serve for brunch. The fruit and orange liqueur combination is just right, and will leave you craving more. Enjoy!

Ingredients

  • 2 lb rhubarb, just the stems, cut into 1/2-inch pieces
  • 2 lb strawberries, cut into halves
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons orange liqueur
  • 1 pinch of salt
  • 1/2 teaspoon orange peel
  • 1 can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)
  • 2 tablespoons melted butter
  • 1/2 cup coarse sugar (optional)

Directions

  • 1
    Preheat the oven to 400° F.
  • 2
    In a medium pot over medium heat, combine the rhubarb, strawberries, sugar, cornstarch, orange peel and salt. Cook for 5-8 minutes, or until the rhubarb is tender and the mixture starts to thicken.
  • 3
    Transfer the mixture to a baking dish that is about 9 inches.
  • 4
    Open the can of biscuits and separate the biscuits. Cut each biscuit into 4 pieces. Place them over the rhubarb mixture. Use a cooking brush to coat the biscuits with the melted butter and sprinkle with the coarse sugar.
  • 5
    Bake for 12-17 minutes, or until the biscuits are golden brown and completely cooked.

  • You may serve with whipped cream, vanilla ice cream or yogurt, if you wish.
  • You can make them in individual portions.
  • If you’d like, you may add slivered almonds and garnish with mint leaves.
  • Use as many biscuits as you wish. If you have any left over, set them aside and bake them according to package instructions.

No nutrition information available for this recipe

  • Oriana Romero This fruit cobbler is perfect to serve for brunch. The fruit and orange liqueur combination is just right, and will leave you craving more. Enjoy!
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