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Best Strawberry Rhubarb Cobbler, best biscuits, homemade dessert, homemade gelato, Fresh Strawberry cobbler, Berry biscuit cobbler, Strawberry cobbler, The best rhubarb cobbler, biscuits

Fresh Strawberry Rhubarb Biscuit Cobbler with Homemade Vanilla Bean Gelato

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Sweet. Tart. Flaky. Warm. Cool. Creamy. Dreamy. Perfection! If you can’t decide between a traditional fruit cobbler and shortcakes topped with fruit this recipe combines the absolute best taste, texture, and tradition of both desserts.

Ingredients

Units Scale

1 Recipe for BISCUITS  (dough made ahead of time, but not baked)

STRAWBERRY RHUBARB MIXTURE

  • 1 cup rhubarb, roughly chopped
  • 2 cups strawberries, sliced into halves / quarters
  • 1/3 cup brown sugar
  • 3 tablespoons fresh orange juice
  • 1 tablespoons cornstarch

Instructions

Preheat oven to 350 degree F.

STRAWBERRY RHUBARB MIXTURE

  1. Mix brown sugar and cornstarch in a small bowl
  2. Toss all remaining ingredients in another bowl and add the brown sugar and cornstarch over the top and stir a few times
  3. Spray a 9×13 in baking dish or cast iron pan (baking dish can be slightly bigger or smaller) and place fruit mixture in dish

ASSEMBLY

  1. Place the biscuits in the baking dish over the top of the strawberry rhubarb mixture- you will have extra biscuits (freeze according to directions in biscuits post). Brush the tops with fresh cream and sprinkle with sugar. The biscuit dough may be refrigerated for up to one week in advance.
  2. Bake the cobbler for 35 to 45 minutes, until it’s golden and cooked through (tent with tinfoil 20 minutes into cooking). To make sure it’s done I pull it out and check the underside of the biscuits. If they aren’t doughy it’s done!

Serve immediately with vanilla ice cream.

Find it online: https://www.cucinabyelena.com/fresh-strawberry-rhubarb-biscuit-cobbler-with-homemade-vanilla-bean-gelato/