Prep Time:20 mins
Cook Time:40 mins
Additional Time:10 mins
Total Time:1 hr 10 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 10

Calories 180

% Daily Value *
Total Fat 5g6%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 44mg2%
Total Carbohydrate 35g13%
Dietary Fiber 2g7%
Total Sugars 25g
Protein 1g3%
Vitamin C 17mg19%
Calcium 68mg5%
Iron 1mg6%
Potassium 271mg6%

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


  1. four cups chopped rhubarb
  2. 1 ½ cups sparkling blueberries
  3. 1 cup chopped clean strawberries
  4. 2 tablespoons lemon juice
  5. 2 tablespoons small pearl tapioca, or more as preferred
  6. 1 cup uncooked sugar
  7. ¼ cup butter
  8. ½ cup all-motive flour
  9. 2 tablespoons raw sugar
  10. 1 pinch salt
  11. 1 pinch floor cinnamon
  12. 2 tablespoons water, or as needed


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.