Quick Summary: Classic strawberry rhubarb cobbler with fluffy biscuit topping, enhanced with cardamom and vanilla in the filling and a ginger lime syrup drizzled on top. Adapted from Lucia Watson’s recipe. Serve warm with ice cream or whipped cream. Includes low carb strawberry recipe ideas. Prep: 30 min | Cook: 30 min | Serves: 8
Jump to: RECIPE | Flavor Enhancements | Are Strawberries Slow Carb? | More Strawberry Recipes | FAQ
Strawberry rhubarb cobbler is a summer classic, and this version takes it up a notch with cardamom and vanilla in the filling and a ginger lime syrup to drizzle on top.
The biscuit topping is light and fluffy, not dense. I adapted this from a recipe by Lucia Watson of Lucia’s Restaurant in Minneapolis, adding the spices that make it special.
Serve it warm with vanilla ice cream while strawberry season lasts.
This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here–
Adding Flavor to Strawberry Rhubarb Cobbler
A cobbler is not slow carb, but strawberry season is short, so don’t deprive yourself. This cobbler is still healthy and strawberries and rhubarb are two of the lowest carb fruits.
I tested this with two different simple syrups, one a ginger lime syrup and one a star anise-cinnamon syrup. The recipe for Lucia Watson’s citrus syrup is listed in the recipe notes below.
I also added a little cardamom and vanilla to the filling, which took it over-the-top in my opinion.
Are Strawberries a Slow Carb Fruit?
Strawberries are one of the fruits allowed on most low carb diets (in moderation). Often sugar is added to berries to enhance their flavor and bring it out more.
If you can find good, fresh, ripe homegrown strawberries there is really no need to add sugar to them. They are plenty sweet on their own.
If you have to get the giant grocery-store strawberries, you may need to add sugar and let them sit for a while to bring out the flavor. There is quite a range of sugar alternatives if you are strictly low carb, some of them better than others.
How to Make Strawberry Rhubarb Cobbler
The full instructions and ingredient amounts are in the recipe card below. In short:
- Mix sliced rhubarb and strawberries with sugar, flour, lemon juice, cardamom, and vanilla. Let macerate while making the biscuit dough.
- Whisk dry ingredients, cut in butter, add buttermilk and eggs, and stir until just moistened.
- Pour fruit into baking dish, drop biscuit batter on top, sprinkle with sugar, and bake at 350°F for 30-35 minutes until golden and bubbling.
- Make optional ginger lime syrup by dissolving sugar in water with sliced ginger and lime juice.
Slow Carb Strawberry Recipes
Here are a few of my favorite slow carb recipes to make with fresh seasonal strawberries:
FAQ
No. The biscuit topping and added sugar make this a treat rather than an everyday slow carb dessert. Strawberries and rhubarb are among the lower carb fruits, so enjoy it in moderation during the short strawberry season.
Yes. Thaw and drain excess liquid first. Increase baking time by 5-10 minutes since the filling will be colder.
What is the difference between a cobbler, crisp, and crumble?
Cobbler has a biscuit or cake-like topping. Crisp and crumble have a streusel-like topping made with butter, sugar, and oats or flour. All are rustic baked fruit desserts.
Yes. The syrup keeps refrigerated for up to two weeks. Warm slightly before drizzling over cobbler.
The recipe notes include a lemon verbena syrup variation. Star anise-cinnamon syrup also pairs well with strawberry rhubarb.
Strawberry Rhubarb Cobbler with Citrus Syrup
Equipment
- bowls
- measuring spoons and cups
Ingredients
Filling Ingredients
- 3 ½ c rhubarb thinly sliced
- 4 c. strawberries hulled and sliced
- ½ c. sugar
- 2 Tbsp all-purpose flour or 1 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- ½ tsp freshly ground cardamom
- ½ tsp vanilla
Cobbler Biscuit Ingredients
- ¾ c. sugar divided
- 1 ½ c. cake flour
- 2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
- 8 Tbsp butter 1 "stick at room temperature
- ½ c. buttermilk
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 1 tsp almond extract
Ginger Lime Syrup
- ½ c. Root ginger Sliced into coins
- 2-3 limes juiced
- ½ c. sugar
- ½ c. water
Instructions
Strawberry Rhubarb Filling
- Preheat the oven to 350 degrees F. **note: Freeze the stick of butter if you want to grate the butter into the biscuit mix rather than use a pastry blender.In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch (or flour), lemon juice, cardamom and vanilla. Let sit for 30 minutes to bring out the juices.3 1/2 c rhubarb, 4 c. strawberries, 1/2 c. sugar, 2 Tbsp all-purpose flour, 1 Tbsp fresh lemon juice, 1/2 tsp freshly ground cardamom, 1/2 tsp vanilla
Cobbler Biscuits
- In a medium bowl, whisk together dry ingredients (sugar, flour, soda, cream of tartar, and salt. Cut the butter in with a pastry blender or your hands. **note: if you don't like using a pastry blender, freeze the butter ahead of time and use a grater to grate the butter into the dry ingredients. It's a bit easier to incorporate this way.3/4 c. sugar, 1 1/2 c. cake flour, 2 tsp baking soda, 1 tsp cream of tartar, 1 tsp salt, 8 Tbsp butter
- Add in the buttermilk , egg, and vanilla and almond extract, stir until just moistened. Don't overmix.1/2 c. buttermilk, 1 egg, 1 tsp vanilla extract, 1 tsp almond extract
- Pour strawberry and rhubarb mixture into a 2-quart casserole dish or individual casserole dishes/ramekins. Drop the cobbler batter on top of the fruit. Sprinkle some sugar over the cobbler topping (brown sugar works well). Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling.
Ginger Lime Syrup
- Optional: Make a simple syrup to drizzle over cobbler. For ginger lime syrup, dissolve sugar in water over medium heat. Bring to a low boil and add ginger slices and lime juice. Turn off the heat, cover and let it steep for 15 minutes.If desired, serve with whipped cream or vanilla ice cream.)1/2 c. Root ginger, 1/2 c. sugar, 1/2 c. water, 2-3 limes
Notes
Nutrition
Video Tutorial on 3 Low Carb Strawberry Desserts:
Dorothy Stainbrook says: 
Leave a comment