Rhubarb and Blueberry Cobbler

Ingredients

Rhubarb

4 cups, chopped

Blueberries

2 cups, fresh or frozen

Granulated sugar

1 1/4 cups, divided

Cornstarch

2 tablespoons

Lemon juice

2 tablespoons, freshly squeezed

All-purpose flour

1 1/2 cups

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cubed

Milk

3/4 cup

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chopped rhubarb, blueberries, 1 cup of granulated sugar, cornstarch, and lemon juice. Gently mix until the fruit is well coated.
3. Transfer the fruit mixture to a 9x9-inch baking dish, spreading it evenly to ensure even cooking.
4. In a separate bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt until well blended.
5. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
6. Pour in the milk and vanilla extract. Stir gently until just combined, being careful not to overmix, as this will ensure a tender topping.
7. Drop spoonfuls of the cobbler topping over the fruit mixture, ensuring it covers the fruit but allows some peeking through for a rustic look.
8. Bake in the preheated oven for 35-40 minutes, or until the filling is bubbly and the cobbler topping is golden brown and set.
9. Remove from the oven and let cool for about 10 minutes before serving to allow the juices to thicken slightly.
10. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.