Strawberry Rhubarb Cobbler
How do you make the warmed up sweet-tart flavors of strawberry cobbler even better? By adding rhubarb to the mix—strawberries and rhubarb’s seasons (April to June) coincide, so it’s only natural to combine them. You’ll want to use the freshest possible strawberries and rhubarb for this: Peak strawberries are completely red throughout and have minimal white cores, while the best rhubarb will have a stalk between 7 and 15 inches—length, not color is the best indicator of rhubarb’s ripeness. Let your strawberry and sugar mixture stand for at least 20 minutes so the tapioca peals can start breaking down and extracting the strawberries’ juices. Don’t add the rhubarb too early, or it’ll break down and create an undesirable texture. Knead the biscuits just until they’re workable before starting your folds to allow for a more tender product. Keep your butter cold before you cut it into the flour, and do not skip resting the mixture in the freezer for 10 minutes. Serve with vanilla ice cream or whipped cream. Save leftover filling to spread on toast for breakfast.
