![](https://cdn.statically.io/img/www.allrecipes.com/thmb/wwGpkrhHBBTdm12difKNSfLyGjo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1016004-c07c8ecef0e64c3bb5e2d7b652bfa95e.jpg)
Ingredients
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4 cups chopped rhubarb
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1 ½ cups fresh blueberries
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1 cup chopped fresh strawberries
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2 tablespoons lemon juice
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2 tablespoons small pearl tapioca, or more as desired
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1 cup raw sugar
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¼ cup butter
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½ cup all-purpose flour
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2 tablespoons raw sugar
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1 pinch salt
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1 pinch ground cinnamon
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2 tablespoons water, or as needed
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
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Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
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Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
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Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.
Cook’s Note
Use 2 tablespoons of tapioca for more of a sauce or use a bit more for a firmer cobbler.
Nutrition Facts (per serving)
180 | Calories |
5g | Fat |
35g | Carbs |
1g | Protein |
Nutrition Facts | |
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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% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.