My grandparents have grown rhubarb at their house for as long as I can remember. Rhubarb is a perennial so it comes back every year. Growing up, my grandma would make plain rhubarb and strawberry rhubarb pies all summer long. Since my family loved them so much, she’d even freeze a bunch of the rhubarb so she would have enough to make pies during the holidays. These pies were little slices of heaven and are one of my best childhood memories.
Unfortunately, my grandma is no longer able to make the pies, so my mom is carrying on the tradition. Even I made an attempt at making at one last year. It turned out pretty darn good! However, each year I like to bake with that rhubarb and come up with some new strawberry rhubarb concoction to carry on the tradition. After all, the two flavors work so deliciously together.
This year, since I’ve been itching to bake something up in a mason jar, I thought I would combine the two ideas and create these Strawberry Rhubarb Mason Jar Cobblers – sometimes I get the best ideas.
So that’s exactly what I did.
I picked up some pint-sized wide mouth mason jars and they worked out perfectly. The recipe below yields about six servings/cobblers. It’s a pretty good-sized portion. You could easily stretch this recipe to serve eight or bake them up in half pint jars and probably get ten servings – just some options for you to consider. As you know, I love desserts, so I went with the largest portion size possible!
Keep in mind though, which ever option you use, only fill the jars about 2/3rds of the way full because the cobbler will expand while it is baking. Cobbler dough is biscuit-like and this causes most of the expansion.
You’ll notice that when it bakes, the juices from the berries and rhubarb wrap around the dough and envelop it in the most delicious way. That’s one of the benefits of baking these cobblers in mason jars.
Once out of the oven and after the cobbler has cooled slightly, these little guys are impressive. I highly recommend serving them up with a big scoop of ice cream. While they are delicious on their own, there’s something about the creamy ice cream that works so deliciously with the tartness of the rhubarb. It’s a flavor party in your mouth!
Let me walk you through the process. It’s super simple.
serves 6 - 8
You will need:
4 cups rhubarb, chopped
2 cups fresh strawberries, chopped
1 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice
For the dough:
2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable shorting (Crisco)
1/4 cup cold unsalted butter, cubed
1/2 cup whole milk
extra sugar for garnish
vanilla ice cream for serving
With cooking spray, grease 6 (or 8) pint-sized wide mouth mason jars. Set aside. Preheat your oven to 350 degrees F.
In a large bowl, mix together the rhubarb, strawberries, sugar, corn starch, and lemon juice. Set aside.
In another larger bowl, whisk together the flour, sugar, salt, and baking powder. Using a pastry blender (or your fingers) cut the butter and vegetable shorting into the dry ingredients until crumbly.
Beat the egg and milk together in a small bowl. Pour this into the flour mixture and stir with a fork until just combined.
Evenly divide the strawberry rhubarb mixture into the mason jars. Then, tear off pieces of the dough and drop them onto each portion of the fruit. Sprinkle the dough lightly with sugar.
Place filled jars onto a baking sheet. Bake for 20-25 minutes or until the top is golden and the fruit is bubbly. Carefully remove from the oven. Allow to cool. Serve warm with a big scoop of vanilla ice cream.
I’m telling you, you’re going to love this recipe. I really recommend trying the strawberry rhubarb combination. However, you can substitute your favorite cobbler fruit if you wish.
While it’s not grandma’s pie, I’m so happy I get to carry on the strawberry rhubarb tradition. Here’s to many more recipes!