Another really fun part of our 4th of July Party was the PIES and COBBLERS we made! I have never made a strawberry rhubarb pie so I thought I would try to make one then I remembered I can’t make pie soooooo I compromised and made a strawberry rhubarb cobbler!

Take a look at this adorable Pie table we set up!

And here are all our Pies!! They were so delicious!!

Mine is the one on the lower right! It wasn’t very pretty but it sure was tasty. Serve it warm with fresh whipped cream or a scoop of ice cream!! I especially liked it with ice cream!

Laura Petersen

Strawberry Rhubarb Cobbler

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Ingredients

1 quart strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
3/4 cup sugar
1/4 cup cornstarch
1 orange, zested and juiced
1/2 cup of fresh orange juice
Topping:
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1/2 cup sugar
1 1/4 sticks butter, cut into pea-sized pieces
1 teaspoon vanilla extract
Pinch salt
1 to 2 tablespoons water

Instructions

Preheat the oven to 350 degrees F.

Filling:

Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

Topping:

In a food processor combine the flour, oats and sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.

Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.

https://pinkcakeplate.com/4th-of-july-strawberry-rhubarb-crumblerecipe/

If your wanting to bring something different to your 4th of July Party give this recipe a try. It is easy and soooo good! Oh and if you cant find fresh rhubarb you can use frozen. Just let it thaw in a colander and let the excess liquid drain off the rhubarb as it thaws!