Dutch Oven Strawberry Rhubarb Cobbler
Servings: 6
Ingredients
COBBLER:
- 4 c. strawberries hulled and halved
- 4 c. rhubarb sliced in 1/2 in. pieces
- Juice of 1 lemon
- 3/4 c. granulated sugar
- 2 T. cornstarch
- 1 tsp. cinnamon
- 1 pinch salt
- 2 T. cold butter
CINNAMON SUGAR:
- 1/4 c. granulated sugar
- 2 tsp. cinnamon
- 1 (7.5 oz.) can Pillsbury Buttermilk Biscuits (10 count) not Grands
Instructions
- Get a campfire started. You will need a bed of hot coals to cook your cobbler on.
- Spray a Dutch oven with vegetable oil cooking spray. Add strawberries, rhubarb, lemon juice, 3/4 cup sugar, cornstarch, 1 teaspoon cinnamon, and salt to the Dutch oven, stirring to coat the fruit.
- Cut butter into pats, and scatter on top of the strawberry rhubarb mixture.
- Combine 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl or Ziploc baggie. Coat each biscuit with cinnamon sugar and place it on top of the strawberry-rhubarb mixture. Place the lid on top of the Dutch oven.
- Place the Dutch oven on a bed of hot coals, making sure it is stable and even. Shovel coals onto the top of the lid to make an even layer.
- Open the lid and check the cobbler after 5 minutes, making sure not to get coals into the Dutch oven. If one side is cooking faster than another, turn the oven. Check again every 5 minutes until the biscuits are golden and the fruit is bubbly.
- Serve warm with vanilla ice cream if desired.
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