Ingredients
4 cups (600g) chopped rhubarb
1.5 cups (225g) fresh blueberries
1 cup (150g) chopped fresh strawberries
2 tablespoons lemon juice
2 tablespoons small pearl tapioca (or more as desired)
1 cup (200g) raw sugar
0.25 cup (55g) butter
0.5 cup (60g) all-purpose flour
2 tablespoons (25g) raw sugar
1 pinch salt
1 pinch ground cinnamon
2 tablespoons water, or as needed
Directions
Step 1
Preheat the oven to 200°C (400°F) and butter a 2 ½-quart baking dish.
Step 2
In a bowl, combine the rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup of raw sugar. Transfer the mixture to the prepared baking dish.
Step 3
In a separate bowl, cut the butter into small pieces using a pastry cutter. Mix in the flour, 2 tablespoons of raw sugar, salt, and cinnamon. Gradually stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on top of the fruit mixture.
Step 4
Bake in the preheated oven for 40-50 minutes, until the filling is bubbly and the cobbler is lightly browned. Let it stand for 10 minutes before serving.