Strawberry Rhubarb Breakfast Cobbler

FINALLY I got my hands on some rhubarb. I thought the entire summer was going to slip away without me finding some. Would you believe my sister had some the entire time?

Considering how much I enjoyed my Blueberry Breakfast Cobbler, I decided to try something similar with my rhubarb. As you can see, the result was gorgeous.

First, I tasted it myself. I hadn't sweetened the strawberry-rhubarb base at all, so I was pleased to find it tasted delicious. I could eat it for breakfast or dessert with no sweetener. However, I'm pretty intense and don't really have a sweet tooth. I didn't want to give anyone a false impression, so I recruited my dad for a second opinion.

For context, my dad has no concept of nutrition. He'll eat a bag of chocolate-covered donuts in the morning and consider it a perfectly acceptable breakfast. If anyone could tell me it wasn't sweet enough, it would be him.

He said it was good, but "tart." I asked, "unpleasantly tart?" And he said, "No, it's not unpleasant. It's just...tart."

He proceeded to finish it, so I took that as a success. He liked it with the ice cream, saying it helped calm the tartness. Thus, if you're a sweet tooth and are not used to unsweetened food, you may want to add some sweetener to the strawberry-rhubarb base (and/or add ice cream!).

On the other hand, if you're not a sweet tooth, you'll love this as is. I thought it was perfect. ^_^

Strawberry Rhubarb Breakfast Cobbler

by The Oatmeal Artist

Prep Time: 5 min

Cook Time: 20 min

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Ingredients (serves 1-2)

For the Strawberry-Rhubarb Base

• 1 cup strawberries (about 6), hulled and quartered
• 1/2 cup rhubarb, cut into 1-inch pieces (can use up to 1 cup for more rhubarb flavor)
• 2 tbsp orange juice
• 1/2 tsp cornstarch

For the Oatmeal Cobbler

• 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
• 1/4 tsp baking powder
• pinch of salt
• 1/8 cup milk of choice
• 1/2 tsp vanilla extract
• 1/2 tsp maple syrup

Instructions

1. Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.
2. Combine the strawberries and rhubarb in a bowl. 
3. Mix the cornstarch into the orange juice until dissolved. Pour over the fruit and toss a couple times. Dump the mixture in an even layer in ramekin or skillet.
4. In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined. (Feel free to double the ingredients for the cobbler for a heartier breakfast.)
5. Transfer to the ramekin and bake for 25-30 minutes.

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