Strawberry-Rhubarb Cobbler

Serve this summery dessert with a dollop of Greek yogurt sweetened with honey or a scoop of vanilla ice milk.

Serves: 9Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 9


  • 4 cups chopped rhubarb
  • 2 cups thickly sliced strawberries
  • 1⁄4 tsp. lemon zest
  • 3⁄4 cup plus 1 Tbsp. sugar, divided
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 3⁄4 cup whole-wheat pastry flour
  • 1⁄4 tsp. ground ginger
  • 1 1⁄2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 2 1⁄2 Tbsp. canola oil
  • 2 Tbsp. milk
  • 2 Tbsp. egg whites


  • Preheat the oven to 375°F and spray an 8-by-8-inch casserole dish lightly with nonstick spray.
  • In a mixing bowl, combine the rhubarb, strawberries, lemon zest, and 3⁄4 cup sugar. Dissolve the cornstarch in water and pour over the fruit, stirring to combine. Place the fruit mixture in the prepared casserole dish.
  • Sift together the flour, remaining 1 tablespoon sugar, ginger, baking powder, and salt. Add the oil, milk, and egg whites. Stir the dough together until just mixed, then drop it by spoonfuls over the fruit.
  • Bake the cobbler until the fruit becomes tender and the dough turns golden brown, 25 to 30 minutes.