Ingredients

• 4 cups chopped rhubarb
• 1.5 cups fresh blueberries
• 1 cup chopped fresh strawberries
• 2 tablespoons lemon juice
• 2 tablespoons small pearl tapioca , or more as desired
• 1 cup raw sugar
• 0.25 cups butter
• 0.5 cups all-purpose flour
• 2 tablespoons raw sugar
• 1 pinch salt
• 1 pinch ground cinnamon
• 2 tablespoons water , or as needed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
2. 2 Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
3. 3 Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
4. 4 Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.

Nutrition per serving