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    Home / Desserts / Crisps & Cobblers

    Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones

    Published Apr 22, 2013

    Jump to Recipe Print Recipe

    cobbler with ice cream

    Please note: if you go to Trader Joe's alone at noon on a Tuesday and get in the express lane with nothing but a bottle of bourbon, the checker will give you a disconcerting and somewhat sassy look that says, "I know an alcoholic when I see one." It doesn't matter that it's not the cheapest or biggest bottle in the store. Don't try to dissuade her by smiling extra bright, or acting really friendly. Don't babble wildly while fumbling for your wallet, saying something like, "Oh that bottle of bourbon? That's just for a strawberry rhubarb cobbler. I'm not going to duck around the corner and guzzle the whole bottle on my lunch break. I'm a baker, not an alcoholic, haha!" She will just sigh and ask if you need a bag, and the people behind you will shift uncomfortably and avoid eye contact as you slink away, back to your apartment to not guzzle a bottle of bourbon.

    strawberries and rhubarb

    Trust me: you're better off going to BevMo where the checkers won't bat an eye if you show up in line midday with two jugs of whiskey and a bottle of Everclear. (The Everclear was for making these bergamot bitters. Honest!)

    fruit being stirred in a bowl

    I used to be really anti-cobbler. The few I made had a disproportionate fruit-to-crust ratio, with soggy-bottomed biscuits perching atop steamed fruit. But then I saw this gorgeous post on Sprouted Kitchen which made me realize that if cobbler were more crisp-like, I might change my mind about the whole business.

    fruit in a bowl

    fruit topping

    I got the idea to combine my favorite spring fruit/veg combo with a splash of bourbon from this delicious-looking pie (and very sweet blog). I read up on cobblers from the folks at Cook's Illustrated, who recommended roasting the fruit by itself before topping it with sturdy drop biscuits.

    ingredients in a bowl

    I cobbled together this recipe, and to my delight, it baked into the cobbler of my dreams: thick fruit compote under a fleet of crunchy, tender biscuits. I've made it twice since, and I think I need to make a fourth, just to use up the excess ice cream in the freezer. It's the responsible thing to do.

    flour and butter in a bowl

    The topping, made with whole grain flour, oats, candied ginger, and greek yogurt, bakes up into a bunch of nubby biscuits that stand up to the juicy fruit. Their craggy, bronzed tops give way to pillowy centers that are closer in texture to creamy, crumbly scones than to biscuits – "cobblescones," if you will.

    dough in a bowl

    The rhubarb retains its puckery tartness while kicking it with its sweet friend, the strawberry. The bourbon adds a whiff of tangy spice that plays off the ginger in the biscuits. A swirl of melty vanilla ice cream is always welcome on fruit desserts, and this one is no exception. A bowl of this loveliness – cool ice cream, tender biscuits and jammy fruit – reminds me of a really excellent strawberry shortcake.

    cobbler in a dish

    If I lived in a cruel world in where I were forced to choose between crisps and cobblers, I still can't say I'd choose the cobbler. Maybe I would. Luckily, there can be room in my life for both of these heaven-sent fruit desserts. And for now, this one makes me really happy.

    fruit cobbler in a dish

    If you love rhubarb as much as I do, you might also enjoy ogling my Rhubarb Love pinboard.

    fruit cobbler in a bowl

    More Rhubarb and Berry Recipes:

    • Low-sugar strawberry-rhubarb jam with maple & chia
    • Strawberry Rhubarb Crème Fraîche Crumble Pie
    • Gluten-Free Strawberry Rhubarb Crumble
    • Plum, Rhubarb and Raspberry Cardamom Crisp
    • Strawberry Rhubarb Rose Galettes {gluten-free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this strawberry and rhubarb cobbler recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones

    Print Recipe Pin Recipe
    The rhubarb retains its puckery tartness while kicking it with its sweet friend, the strawberry. The bourbon adds a whiff of tangy spice that plays off the ginger in the biscuits. A swirl of melty vanilla ice cream is always welcome on fruit desserts, and this one is no exception.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total: 40 minutes
    Servings: 5 to 6 servings (enough to fill a 10" oval baking dish).

    Ingredients

    Filling:

    • 12 ounces trimmed rhubarb, sliced 1/2" thick (3 cups)
    • 8 ounces hulled strawberries, quartered if large (halved if small - 2 cups)
    • 3 tablespoons bourbon whiskey
    • 1/3 cup organic cane sugar
    • 1 1/2 tablespoons cornstarch
    • pinch salt

    Ginger Oat Scones:

    • 1/2 cup all-purpose flour (2 1/4 ounces)
    • 1/4 cup whole spelt (or whole wheat pastry, or barley)flour (1 ounce)
    • 1/3 cup old-fashioned rolled oats (1 1/2 ounces)
    • 2 tablespoons sugar (1 ounce)
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 tablespoons finely chopped candied ginger (3/4 ounce)
    • 4 tablespoons cold, unsalted butter, in 1/4" dice (2 ounces)
    • 6 tablespoons greek yogurt (whole milk) (3 ounces)
    • coarse (turbinado)sugar for sprinkling
    • vanilla ice cream, for serving

    Instructions

    Make the filling:

    • Position a rack in the center of the oven and preheat to 425ºF.
    • Combine the rhubarb, strawberries, bourbon, sugar, cornstarch and salt in a large bowl, and toss until combined. Scrape the fruit and any juices into a 10x7" oval baking dish or the equivalent, and place the dish on a rimmed baking sheet to catch any drips. Bake the fruit until it is somewhat broken down and bubbling, 15-20 minutes. While the fruit bakes...

    Make the scone dough:

    • In a large bowl, combine the flours, oats, sugar, baking powder, salt and ginger. Add the butter, and rub with your fingertips or cut in with a pastry blender until the mixture looks like gravel with some pea-sized butter bits. Add the yogurt and mix with a wooden spoon until the dough begins to come together, kneading a few times with your hands to form a loose ball. Chill the dough while the fruit bakes.

    Bake the cobbler:

    • When the fruit is bubbling, remove the dish from the oven. Divide the biscuit dough into 12 rough balls (rustic looks good), about an inch in diameter, and place them evenly over the hot fruit, spacing them about 1" apart. Sprinkle the tops with a dusting of coarse sugar.
    • Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 15-20 more minutes. Let the cobbler cool at least 20 minutes to allow the fruit to thicken up. Serve the cobbler warm, topped with scoops of vanilla ice cream. Leftovers can be stored in the refrigerator for a day or two and reheated in an oven or toaster oven.

    Notes

    With inspiration from Sprouted Kitchen and Foodologie.
    The fruit in this cobbler gets baked twice; once by itself, and once with the biscuits. This ensures a properly thickened filling, and it prevents the biscuits from getting soggy.
    If you don't wish to use bourbon, substitute an equal amount of orange or blood orange juice. I think this would also be superb made with peaches.
    I baked this in an oval dish that measures 10" long, 6 1/2" wide, and 1 1/2" high, but it should also work in an 8 or 9" round pie plate or 8" square pan. You want the uncooked fruit to come just to the top of whatever pan you use.
    The cobbler is best when it has been out of the oven for 30-60 minutes (a short rest helps the fruit juices thicken), but leftovers keep pretty well in the fridge and reheat well in an oven or toaster oven. The biscuit dough can be made ahead and stored in the refrigerator for a day, and the fruit can be prepared and given its first bake ahead of time, too.
    Be sure to have some high quality store-bought or homemade vanilla ice cream on hand for serving.
    All ounce measurements here are by weight.
    Nutritional values are based on one of five servings.

    Nutrition

    Calories: 325kcalCarbohydrates: 49gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 135mgPotassium: 384mgFiber: 4gSugar: 25gVitamin A: 350IUVitamin C: 32.1mgCalcium: 117mgIron: 1.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones

    With inspiration from Sprouted Kitchen and Foodologie

    The fruit in this cobbler gets baked twice; once by itself, and once with the biscuits. This ensures a properly thickened filling, and it prevents the biscuits from getting soggy. If you don't wish to use bourbon, substitute an equal amount of orange or blood orange juice. I think this would also be superb made with peaches. I baked this in an oval dish that measures 10" long, 6 1/2" wide, and 1 1/2" high, but it should also work in an 8 or 9" round pie plate or 8" square pan. You want the uncooked fruit to come just to the top of whatever pan you use.

    The cobbler is best when it has been out of the oven for 30-60 minutes (a short rest helps the fruit juices thicken), but leftovers keep pretty well in the fridge and reheat well in an oven or toaster oven. The biscuit dough can be made ahead and stored in the refrigerator for a day, and the fruit can be prepared and given its first bake ahead of time, too. Be sure to have some high quality store-bought or homemade vanilla ice cream on hand for serving. All ounce measurements here are by weight.

    Makes 5-6 servings, enough to fill a 10" oval baking dish

    Filling:
    12 ounces trimmed rhubarb, sliced 1/2" thick (3 cups)
    8 ounces hulled strawberries, quartered if large (halved if small - 2 cups)

    3 tablespoons bourbon whiskey
    1/3 cup organic cane sugar
    1 1/2 tablespoons cornstarch
    pinch salt

    Ginger Oat Scones:
    1/2 cup (2 1/4 ounces) all-purpose flour
    1/4 cup (1 ounce) whole spelt (or whole wheat pastry, or barley) flour
    1/3 cup (1 1/2 ounces) old-fashioned rolled oats
    2 tablespoons (1 ounce) sugar
    3/4 teaspoon baking powder
    1/4 teaspoon salt

    2 tablespoons (3/4 ounces) finely chopped candied ginger
    4 tablespoons (2 ounces) cold, unsalted butter, in 1/4" dice
    6 tablespoons (3 ounces) greek yogurt (whole milk)
    coarse (turbinado) sugar for sprinkling
    vanilla ice cream, for serving

    Make the filling:
    Position a rack in the center of the oven and preheat to 425ºF.

    Combine the rhubarb, strawberries, bourbon, sugar, cornstarch and salt in a large bowl, and toss until combined. Scrape the fruit and any juices into a 10x7" oval baking dish or the equivalent, and place the dish on a rimmed baking sheet to catch any drips. Bake the fruit until it is somewhat broken down and bubbling, 15-20 minutes. While the fruit bakes...

    Make the scone dough:
    In a large bowl, combine the flours, oats, sugar, baking powder, salt and ginger. Add the butter, and rub with your fingertips or cut in with a pastry blender until the mixture looks like gravel with some pea-sized butter bits. Add the yogurt and mix with a wooden spoon until the dough begins to come together, kneading a few times with your hands to form a loose ball. Chill the dough while the fruit bakes.

    Bake the cobbler:
    When the fruit is bubbling, remove the dish from the oven. Divide the biscuit dough into 12 rough balls (rustic looks good), about an inch in diameter, and place them evenly over the hot fruit, spacing them about 1" apart. Sprinkle the tops with a dusting of coarse sugar.

    Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 15-20 more minutes. Let the cobbler cool at least 20 minutes to allow the fruit to thicken up. Serve the cobbler warm, topped with scoops of vanilla ice cream. Leftovers can be stored in the refrigerator for a day or two and reheated in an oven or toaster oven.

    top down shot of cobbler

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. ahu says

      April 22, 2013 at 1:43 am

      I love rhubarb, and I can totally relate to the evolution of your relationship with cobbler :)

      Reply
      • Alanna says

        April 22, 2013 at 3:14 am

        So glad to know I'm not alone! :)

        Reply
    2. theroadtoserendipity says

      April 22, 2013 at 3:00 am

      I just went on a rhubarb recipe binge...I just pinned your rhubarb page, and the rest of your pages (what am I NUTS that I would miss out on a single recipe?!!!) and am going to shamelessly share you around with all of my friends...sorry...can't help it...addicted...

      Reply
      • Alanna says

        April 22, 2013 at 3:16 am

        Aw!! You are the sweetest. Thank you for sharing me, and for reading and leaving really nice comments. :)

        Reply
    3. foodologie.com says

      April 22, 2013 at 3:02 pm

      Beautiful! It's that time for rhubarb again, and I'm so excited!
      I definitely would have thrown some bourbon into those biscuits.

      Absolutely beautiful!

      Reply
      • Alanna says

        April 22, 2013 at 4:54 pm

        Ooh, good idea! I was concerned that it might dry out the biscuits, but a tablespoon or so would probably be great. Let me know if you give it a go, and thanks for the lovely inspiration. Love your site!

        Reply
    4. Rosie @ Blueberry Kitchen says

      April 23, 2013 at 1:14 pm

      These looks like such a delicious and comforting dessert and I love the addition of bourbon! I really love your photos too!

      Reply
      • Alanna says

        April 23, 2013 at 3:02 pm

        Thanks, Rosie! I'm digging your blog!

        Reply
    5. Mihai @ Simply yum says

      April 23, 2013 at 3:04 pm

      My God this dish looks amazing. I so hate the fact that where I live you can't find rhubarb. I would love to make this dessert myself.

      Reply
      • Alanna says

        April 23, 2013 at 3:25 pm

        Hi Mihai, thank you for the kind words! I would hate not having rhubarb, too. I hope they figure out how to grow it in your neck of the woods. You could definitely make this with mixed berries, peaches, cherries or apricots, though.

        Reply
    6. Dina says

      April 23, 2013 at 3:50 pm

      this sounds so homey and comforting. i love the addition of ginger!

      Reply
      • Alanna says

        April 23, 2013 at 4:06 pm

        Thanks, Dina. I'm a ginger junkie, too. :)

        Reply
    7. Linda says

      April 23, 2013 at 5:25 pm

      I wish I could've been in your shoes in Trader Joes, awkward sighs and all! It was a sad day when I found out that wine and liquors have to be sold separately here in New York. (I used to live in San Francisco.)

      Also, the topping sounds incredible! I love ginger-flavored anything. Must experiment with the combination of strawberry, rhubarb, and ginger once rhubarb hits the markets. (so excited!)

      Reply
      • Alanna says

        April 23, 2013 at 8:58 pm

        Harsh! All the more reason to stay on the left coast. :) I'm completely obsessed with rhubarb and ginger - put them together and I haven't a prayer. Let me know what you end up making! Ps. I'm majorly in love with your site!

        Reply
    8. Amy says

      April 23, 2013 at 8:29 pm

      oooooh this cobbler looks fantastic! I love the combination of strawberries and rhubarb :) Beautiful post! Love it

      xox Amy

      http://www.swissmissinthekitchen.com

      Reply
      • Alanna says

        April 23, 2013 at 8:59 pm

        Thanks, Amy! I think those two are perfect together - I never tire of them. Thanks for writing. :)

        Reply
    9. Melissa says

      April 23, 2013 at 9:08 pm

      But the real question is...what did you do with the rest of that bourbon?! ;)

      Reply
      • Alanna says

        April 23, 2013 at 10:37 pm

        Hahaha!! (I'll never tell...)

        Reply
    10. Marta @ What should I eat for breakfast today says

      April 23, 2013 at 9:32 pm

      The combination of strawberries and rhubarb is perfect. And a store story - wow, but I know it happens, I had a simmilar one while buying a bottle of white rum :)

      Reply
      • Alanna says

        April 23, 2013 at 10:44 pm

        You poor thing! :)

        Reply
    11. carey says

      April 23, 2013 at 9:52 pm

      It's funny, we talk so much through email that I find myself forgetting to comment on posts sometimes! But this sounds so ridiculously good. Ice cream on top of gingery scones on top of strawberry-rhubarby deliciousness. And there's bourbon too!!

      I've definitely had similar liquor-buying experiences, deciding to swing by the liquor store at 10am on a Sunday pick up a bottle for some sort of dessert creation. We can only get the hard stuff in actual distributors in VT, so they probably assume I'm an alcoholic, but they don't get all snotty and judgmental about it. :P

      Reply
      • Alanna says

        April 23, 2013 at 11:02 pm

        I know, I do that too. :)

        I guess there are some hidden perks to archaic prohibitionist laws after all! Thanks for the sweet link love.

        I'm going to spread the strawberry rhubarb balsamic shrub love at a rehearsal in a couple hours - woot!

        Reply
    12. Anastasia says

      April 24, 2013 at 5:57 am

      Alanna, I just adore your blog. I especially appreciate that you include who/what recipes you've adapted your creation (because I am a cookbook addict and have many that you mention). Tonight I made this recipe with one variation. I couldn't find whole milk Greek yogurt, so I had to substitute with 2% Greek. I have a large family (5 children) and every single child devoured every single bite. This is a fabulous recipe. I am a rhubarb fanatic and look forward to seeing my rhubarb shoots poking through the soil each Spring. We still have snow here in Anchorage but our local grocery store received it's first shipment of rhubarb last week. Lucky me! Will definitely make this again and again!c Thank you!

      Reply
      • Alanna says

        April 24, 2013 at 6:33 am

        My name is Alanna and I'm a cookbook addict, too. ;)

        Thank you for this sweetest note! I'm psyched that you tried this recipe, and even more psyched that you and your family (5 kids?!?! you go!) liked it. Wishing you a ton of homegrown rhubarb this spring. Thank you so much for reading!

        Reply
    13. Carole says

      April 27, 2013 at 7:08 pm

      Alanna, this is a goodie - lovely pics too. Thanks for linking it in to Food on Friday. cheers

      Reply
      • Alanna says

        April 27, 2013 at 7:25 pm

        Thanks, Carole! Great stuff on your site. :)

        Reply
    14. Gerry @Foodness Gracious says

      May 09, 2014 at 9:45 pm

      So glad to have found your blog, and I love that your a rhubarb head like myself :)

      Reply
      • Alanna says

        May 12, 2014 at 7:41 pm

        Thanks, Gerry! I can't get enough of that wonderful stuff. :)

        Reply
    15. Carol at Wild Goose Tea says

      May 12, 2014 at 5:23 am

      You made me laugh and you gave me a great recipe----personally I love cobblers. So since I think rhubarb doesn't get enough respect, this works for me. And Good Golly Miss Molly, just running over your recipe titles I am with Gerry, I am glad I found your blog.

      Reply
      • Alanna says

        May 12, 2014 at 7:41 pm

        Thanks, Carol!! So glad you made it over here!

        Reply
    16. Zespri Kiwi fruit Nutritional Values information says

      May 30, 2014 at 3:00 am

      My son asked me to make a rhubarb pie this week. This looks delicious and I think I will make it instead! Thanks so much.

      Reply
      • Alanna says

        May 30, 2014 at 5:04 am

        And so much easier. Thanks!

        Reply
    17. Best Reviews for Janitorial Services Bellevue group says

      April 16, 2015 at 11:01 am

      Amazing! Strawberry rhubarb cobbler is my favourite, I'd love to try this!

      Reply
    18. Rebecca says

      June 01, 2015 at 7:19 pm

      This dessert looks amazing, I have to make it as soon as I can find some rhubarb ;)

      Reply
      • Alanna says

        June 02, 2015 at 1:31 am

        Absolutely! Thanks for letting me know. :)

        Reply
    19. strawberry nutrition facts says

      December 07, 2015 at 3:12 pm

      Thanks for ones marvelous posting! I definitely enjoyed reading it, you happen to be a great author.

      I will be sure to bookmark your blog and definitely will come back
      later in life. I want to encourage you continue your great
      posts, have a nice day!

      Reply
    20. Karin Machanic says

      June 18, 2017 at 10:58 am

      This sounds wonderful, love rhubarb. This year the strawberries in VT have not fared well, and the berries in she shops are not vreat either. I'm thinking of using frozen, unsugared ones, and adding them to the baked rhubarb filling after it comes out of the oven. Should work, no? Am making the honey yogurt ice cream with it.

      Reply
      • Alanna says

        June 18, 2017 at 11:02 am

        Sounds like a good plan, though I think you can just add the frozen berries to the filling from the start! Let me know how you like it. :)

        Reply
    21. Lena says

      March 31, 2019 at 7:27 pm

      Hi Alanna, I have been enjoying the recipes from your book. I enjoy baking for work and family gatherings and I was wondering if it would be possible to double the scone recipes? I wasn't sure where to post comments/questions about the book.
      Thanks so much, I love your gf recipes. Looking forward to your next book 🤗

      Reply
      • Alanna says

        April 01, 2019 at 9:44 pm

        I'm so glad you're enjoying Alternative Baker - that means so much to me! You can definitely double the scone recipes. Just form the dough into 2 separate rounds.

        Reply

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#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

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