Recipe by gil's wife
"A sweet-tart dessert that is great with vanilla pudding or ice cream! This is just how I like it, lots of fruit and just a little of the topping.
Use 2 tablespoons of tapioca for more of a sauce or use a bit more for a firmer cobblerette."
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1 1/2 cups
chopped fresh strawberries
small pearl tapioca, or more as desired
water, or as needed
Hubs and I could never eat a full (or even half) recipe of this before we either got sick of it or the cobbler topping got soggy. So...I scaled the recipe down to two servings and, using just strawberries and rhubarb, baked this in individual ramekins for 20 minutes. I didn't have tapioca so I substituted flour, 1-1/2 times as much. I didn't have raw sugar either, but ordinary white sugar worked just fine. I really liked that this was not overly spiced - the hint of cinnamon was just enough. A minor and subjective criticism because these are delicious and SO cute, but I found the topping a little skimpy - next time I'll make another half recipe of it.
made this for a church gathering.
I was concerned at first as there seemed to be a lot left over, then came the seconds and WHAM! it was gone!
Just pulled this out of the oven. Stuck the spoon in the corner to give it a taste. YUMMY! Substitued Agave syrup for the sugar. Looks like it will thicken nicely. Now, to see how the kids like it.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb, Strawberry, and Blueberry Cobblerette
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 44
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