Q1: Is rhubarb a fruit or a vegetable?

It's a classic trick question! Botanically, rhubarb is a vegetable . However, in the culinary world (and legally in the United States, thanks to a 1947 court ruling), it is treated as a fruit because it's most commonly used in sweet applications like pies, jams, and cobblers.

Q2: Do I need to peel my rhubarb before chopping it for a cobbler?

No, there is no need to peel the rhubarb stalks. The skin is thin, adds a beautiful reddish-pink color to the final dish, and will soften completely as it bakes. You should, however, always trim and completely discard the leaves , as they are toxic and should not be eaten.

Q3: Can I make the crumble topping ahead of time?

Yes, absolutely! The crumble topping can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can even freeze it for up to 3 months. This is a great time-saving trick.

Q4: Why is my cobbler filling so watery?

A watery filling is usually caused by not having enough thickener to absorb the large amount of juice that the rhubarb releases as it cooks. This recipe uses 2 tablespoons of flour, which should be sufficient. If you are using frozen fruit, which releases even more water, you may want to increase the flour in the filling to 3 or even 4 tablespoons to ensure a perfectly thick and jammy result.

Q5: What is the difference between quick-cooking oats and old-fashioned rolled oats in a topping?

Quick-cooking oats are rolled thinner and cut into smaller pieces, so they have a finer, more tender texture in a topping. Old-fashioned rolled oats are thicker and will provide a chewier, more substantial texture. Both will work in this recipe, so you can use whichever you have on hand or prefer.

The Ultimate Easy Strawberry Rhubarb Cobbler

A classic fruit dessert, this Strawberry Rhubarb Cobbler features a sweet and tart filling of fresh chopped rhubarb and sliced strawberries. The fruit is baked in a 9×13-inch dish underneath a crumbly, streusel-like topping made from brown sugar, quick-cooking oats, flour, and cinnamon. The cobbler is baked until the fruit filling is bubbling and the topping is golden brown, and can be served either hot or cold.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

8 cups chopped rhubarb
1 cup sliced fresh strawberries
2 cups white sugar
2 tablespoons all-purpose flour
¾ cup brown sugar
¾ cup quick-cooking oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the Filling: In a bowl, combine the chopped rhubarb, sliced strawberries, white sugar, and 2 tablespoons of all-purpose flour. Spread this mixture evenly into the prepared baking dish.
Prepare the Topping: In a separate bowl, mix together the brown sugar, oats, the remaining 3/4 cup of flour, and the cinnamon.
Using two knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the oat crumble mixture evenly over the rhubarb and strawberry filling.
Bake: Bake in the preheated oven for about 45 minutes, until the cobbler is bubbling and the topping is lightly browned.
Serve hot or cold.

Notes

‘Cutting in’ the butter is a key technique for creating the crumbly, crisp texture of the topping. This can be done with two knives, a pastry blender, or your fingertips.
Tossing the fruit with flour before baking helps to thicken its juices as it cooks.
This cobbler is delicious served warm, often with a scoop of vanilla ice cream.

Find it online: https://cookupjoy.com/easy-strawberry-rhubarb-cobbler/