Strawberry Rhubarb Rose Cobbler

Oh, is there anything that gets me more Springtime smitten, than a Strawberry Rhubarb Rose Cobbler … especially this one that celebrates the floral scents of the lovely Spring season! The flavors are a delight! And one only best tasted firsthand than explained, but I will do my best to convince you otherwise. Otherwise enjoy this amazing Strawberry and Rhubarb without the unnecessary taste of flower {haha} because who doesn’t love a simple good ole fashion Spring Fruit Pie!!

Strawberries are always the first hints that spring is here. Tiny rich, ruby red droplets so pretty they are to miss, especially if you have them in a home garden. As the season passes Strawberries get riper and richer in flavor…don’t you think? Is that only something I feel? Well, regardless, mid to late June you have strawberries at their peak sweetness, perfect to pair with bitter rhubarb! A classic Spring melody….

I don’t often make rhubarb pies, mostly because they aren’t a common sight at my farmer’s markets much less grocery stores, when I do have to chance to spot them, I certainly bring a batch in order to make this classic sweet and tangy spring pie. The farmer’s market last June, goodness has it been that long!!, had a beautiful patch of rhubarb bundles that needed to be handled with love and care.

And to be handled with love and care, and sugar and biscuits, they were certainly going to be …

What could be easier than bottomless versions of fruit pies like pandowdy, crisps, and of course cobblers! These might be my favorite way to whip a pie and why I do it so often during the spring/summer months. Because I put my loving time into making the dough, and I also love to not spend hours in the kitchen on the weekends — so for an effortless and quick way to have fresh homemade pie, roll out whatever dough you have or want to use and simply cut into rounds, or you can also do squares as diamonds, hearts or whatever larger shape you’d like … then it all gets easily placed atop your lightly sugared fruit.

Did I mention, or have you already assumed, this is great to use up those fruits that haven’t been attracting too many fresh mouths and need to be used up, well this is perfect for that! Of course especially during Spring and Summer when there is plenty of fun, deliciously flavorful and fresh produce like strawberries and rhubarb!!

Strawberry Rhubarb Rose Cobbler || Dreamery

I had wanted to make a Strawberry Rhubarb Pie for sometime so I could update a recipe I shared several years ago but was now sadly in much need of a refresh 😉 And because we all know that when it comes to personal baking or experimenting, I ~~like,~~ love to deviate from the original or recipe at hand. I was already considering adding in Balsamic as I loved it so much in this favorite strawberry pie! But as I gazed onto the billowing pale yellow Easter Basket rose bush in the garden and the several other pink and orange hued rose bushes, I was reminded of the Rose Essence Oil I still had.

Quite frankly it really needs to be used pronto, but I simply can’t bare myself to part with it when there is quite an amount still left. So I had been sneaking it in certain fruit pies I had made during spring/summer, particularly the berry ones, just the tiniest splash — but this time I felt the Rose would shine beautifully with the strawberries and sweetly tart cooked rhubarb filling.

Cobbler/Crisp/Pandowdy in simplest of terms is fruit pie filling baked as normally without a bottom crust, directly into a buttered baking dish and topped with a certain topping of which it gives its names. Pie crust in the same lattice or round technique, or arranged with large circles or shapes in Puff Pastry like I often do {like a Pandowdy} or even pieces of biscuit dough. And when topped with rounds of biscuit dough, lightly glazed and sprinkled with sugar crystals that will remain dainty and crisp once baked — that is the classic cobbler. The most comforting delicious experience you’ll have!!

I’ve also made “cobbler” with pie crust and puff pastry plentttyyy of times 😉

This is most certainly my go to dessert when I need to make something delicious, fresh and quick. It’s a great crowd pleaser always, and “secretly” it’s one of the few desserts I’ll devour happily.

I just know you’re going to love it, with or without that Rose {lol}, and hope you make it plenty in your way these next Spring and Summer months…Enjoy!

Strawberry Rhubarb Rose Cobbler

Makes One 9″ Round deep dish pie

Ingredients

Biscuit Dough, use your favorite recipe {or even store bought dough, I won’t tell 😉 … or even use Pie Dough}

3 medium – Rhubarb Stalks, sliced

1 lb. – Fresh {or Frozen} Strawberries, stems removed + quartered

Juice of ½ a large Lemon + Zest

1 cup Raw/Turbinado Sugar, plus more for sprinkling

5 tablespoons – Corn Starch

1/2 teaspoon – Ground Ginger

1 teaspoon – Rose Essence/Extract, optional {can replace w. Vanilla if prefer}

1 egg, lightly beaten w. water

Recipe

Preheat oven to 375F degrees and line a baking sheet with parchment paper, or silicone mat, and the baking dish you’ll be using.
Prep your Biscuit Dough {or Pie Dough or Puff Pastry}. Cut into about 2″ to 3″ rounds, or squares. Set aside. *Note:: if doughs are too soft or warm, place in the refrigerator until firm and your fruit filling is made.
Place the rhubarb, strawberries, lemon juice and zest, corn starch, ground ginger, Rose extract and sugar in a large bowl. Toss to coat everything well, and let sit 5 minutes.
Spoon the fruit mixture evenly into the baking dish. Arrange your biscuit rounds {or other pastry shapes} atop the strawberry rhubarb rose filling so that they’re evenly space and distributed on top. Brush the top of the dough pieces with the prepared egg wash and sprinkle with raw/turbinado sugar.
Bake until dough is golden brown and puffed, and filling is bubbling {about 35 to 40 minutes} *Note:: if the dough browns too quickly, place tinfoil atop.
Remove from the oven and allow to cool slightly. Serve warm or at room temperature.
….. and Enjoy!!