| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
Nutrition Facts (per serving)
| Calories | 180 |
| Fat | 5g |
| Carbs | 35g |
| Protein | 1g |
Nutrition Facts
Servings Per Recipe 10
Calories 180
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 3g | 15% |
| Cholesterol 12mg | 4% |
| Sodium 44mg | 2% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 2g | 7% |
| Total Sugars 25g | |
| Protein 1g | 3% |
| Vitamin C 17mg | 19% |
| Calcium 68mg | 5% |
| Iron 1mg | 6% |
| Potassium 271mg | 6% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Classic Macaroni Salad
Ingredients
- four cups chopped rhubarb
- 1 ½ cups sparkling blueberries
- 1 cup chopped clean strawberries
- 2 tablespoons lemon juice
- 2 tablespoons small pearl tapioca, or more as preferred
- 1 cup uncooked sugar
- ¼ cup butter
- ½ cup all-motive flour
- 2 tablespoons raw sugar
- 1 pinch salt
- 1 pinch floor cinnamon
- 2 tablespoons water, or as needed
Directions
Preheat the oven to 400 stages F (2 hundred ranges C). Butter a 2 ½-quart baking dish.
Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup uncooked sugar in a bowl. Transfer to organized baking dish.
Place butter right into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons uncooked sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, till the dough holds together. Drop small portions of the dough at the fruit.
Bake within the preheated oven until the filling is bubbly and the cobbler is gently browned, forty to 50 minutes. Allow to face 10 mins earlier than serving.
