Strawberry Rhubarb Cobbler with Granola

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CategoryTags, , DifficultyIntermediate

Sweet fragrant strawberries mixed with the tartness of rhubarb makes for an amazing springtime dessert. If you’re lucky enough to have leftovers, add it to your favorite yogurt the next day and make a breakfast parfait ‘on the go!’

Yields10 Servings
Prep Time25 minsCook Time35 minsTotal Time1 hr

Filling:
 3 cups fresh strawberriesquartered
 3 cups fresh rhurbarbsliced (I like to remove the excess strings first)
 ¼ cup granulated sugar
 1 tbsp cornstarch
 1 tbsp fresh lemon juice
 1 tbsp chia seeds
 2 tbsp filtered water
 ¼ tsp Celtic sea salt
Topping:
 ½ cup light brown sugarlightly packed
  cup old-fashioned oats
 2 tbsp flax seeds
 ½ cup whole-wheat flour
 ¼ cup unsalted Kerrygold buttersoftened

1

Preheat the oven to 350 degrees Fahrenheit. Lightly coat 10 individual ramekins with cooking spray.

2

In a large bowl, add strawberries, rhubarb, sugar, chia seeds, cornstarch, lemon juice, water and salt. Stir together and let sit for a few minutes.

3

Prepare the topping in a medium size bowl. Add brown sugar, oats, flour, flax seeds and butter. Combine, using a fork or pastry blender until you get a grainy texture (make sure not to over combine as it will warm and soften the butter, you want it to remain cold).

4

Place your filling inside each of the ramekins and add the crumble topping to the tops.

5

Place all ramekins on a baking sheet and place in the oven for 30-35 Minutes or until the topping is brown and the filling starts to bubble on the sides of the dish. Cool on a wire rack for about 5 minutes and serve while still warm.

6

NOTES: This makes a great dessert with a dollop of fresh whipped cream on top. You might even catch me eating this for breakfast on top of my plain Greek yogurt for an ‘on the go’ parfait!

7

Inspired by: http://www.eatingwell.com/recipe/270918/strawberry-rhubarb-cobbler-with-granola-streusel/

Nutrition Facts

Serving Size 1 ramekin

Servings 10

Ingredients

Filling:
 3 cups fresh strawberriesquartered
 3 cups fresh rhurbarbsliced (I like to remove the excess strings first)
 ¼ cup granulated sugar
 1 tbsp cornstarch
 1 tbsp fresh lemon juice
 1 tbsp chia seeds
 2 tbsp filtered water
 ¼ tsp Celtic sea salt
Topping:
 ½ cup light brown sugarlightly packed
  cup old-fashioned oats
 2 tbsp flax seeds
 ½ cup whole-wheat flour
 ¼ cup unsalted Kerrygold buttersoftened

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Lightly coat 10 individual ramekins with cooking spray.

2

In a large bowl, add strawberries, rhubarb, sugar, chia seeds, cornstarch, lemon juice, water and salt. Stir together and let sit for a few minutes.

3

Prepare the topping in a medium size bowl. Add brown sugar, oats, flour, flax seeds and butter. Combine, using a fork or pastry blender until you get a grainy texture (make sure not to over combine as it will warm and soften the butter, you want it to remain cold).

4

Place your filling inside each of the ramekins and add the crumble topping to the tops.

5

Place all ramekins on a baking sheet and place in the oven for 30-35 Minutes or until the topping is brown and the filling starts to bubble on the sides of the dish. Cool on a wire rack for about 5 minutes and serve while still warm.

6

NOTES: This makes a great dessert with a dollop of fresh whipped cream on top. You might even catch me eating this for breakfast on top of my plain Greek yogurt for an ‘on the go’ parfait!

7

Inspired by: http://www.eatingwell.com/recipe/270918/strawberry-rhubarb-cobbler-with-granola-streusel/

Strawberry Rhubarb Cobbler with Granola