BLACKBERRY RHUBARB COBBLER RECIPES

BLACKBERRY-RHUBARB COBBLER | PARENTS

Blackberry-Rhubarb Cobbler | Parents image

Provided by Parents

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Number Of Ingredients 10

Ingredients

4 cups blackberries
4 cups sliced rhubarb (1-inch pieces)
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 tablespoon lemon zest
¾ cup granulated sugar
1 cup old-fashioned oats
¼ cup all-purpose flour
½ cup light brown sugar
5 tablespoons cold butter, cut into small pieces

Steps:

Heat oven to 350°. In a bowl, combine blackberries, rhubarb, tapioca, lemon juice, lemon zest and granulated sugar. In a separate bowl, combine oats, flour and brown sugar. Crumble in cold butter; mix with your hands until it resembles coarse crumbs.
Pour fruit mixture into a 2-quart baking dish. Top with oat mixture. Bake at 350° for 1 hour, or until topping is browned. Let stand 10 minutes before serving.

Nutrition Facts : Calories 292 calories, CarbohydrateContent 54 g, CholesterolContent 19 mg, FatContent 8 g, ProteinContent 3 g, SaturatedFatContent 5 g, SodiumContent 10 mg

BERRY DELICIOUS RHUBARB CRISP RECIPE: HOW TO MAKE IT

Berry Delicious Rhubarb Crisp Recipe: How to Make It image

What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. —Sharon Hadinger, Dublin, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned oats
1/2 cup butter, melted
1-1/2 teaspoons vanilla extract, divided
1 teaspoon ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup cold water
Vanilla ice cream

Steps:

In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

Nutrition Facts : Calories 329 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 83mg sodium, CarbohydrateContent 56g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

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