Lemony Strawberry-Rhubarb Cobbler
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/dina-cheney
Prep time: About 45 minutesSlow cooker time: About 4 hoursOven time: 20 to 25 minutes (can occur during the slow-cooking process)Finishing time: About 20 minutes With this juicy, flavorful dessert (slightly spicy from
Ingredients
5 tablespoons unsalted butter, divided
Zest of two lemons in strips, white pith removed (about 2 tablespoons)
8 black peppercorns
11 cups hulled and halved (or quartered if very large) strawberries (about 4 pounds)
3 cups 1/2-inch-wide pieces rhubarb, halved if really thick (6 to 7 stalks, trimmed and leaves removed)
1/4 cup fresh-squeezed, strained lemon juice
1/4 cup fresh-squeezed, strained orange juice
2 1/2 cups granulated sugar
1/4 cup tapioca starch
1/2 teaspoon coarse salt
Instructions
Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock. Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string. Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon. Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid).
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