Blue Smoke Strawberry-Rhubarb Cobbler

Adapted by
Peace, Love and Barbecue (Rodale, 2005)
Yield: 4-8 Servings
As the Pastry Chef at New York’s renowned barbecue restaurant, Blue Smoke, Jen Giblin knows that cakes, pies and cobbler are the best way to end a barbecue. Though she personally prefers an all-rhubarb cobbler, she adds fresh strawberries to appease her customers, who love the combination of berries and sweet-tart rhubarb.


Biscuit Topping
3 cups all-purpose flour
¼ cup packed light brown sugar
3 tablespoons granulated sugar, plus additional for sprinkling
1 teaspoon ground ginger
3 ½ teaspoons baking powder
¾ teaspoon kosher salt, finely ground
12 tablespoons butter
1 ½ cups heavy cream, plus additional for brushing
Fruit Mixture
1 pound strawberries, sliced
1 pound rhubarb, chopped
1 cup granulated sugar
½ vanilla bean
1 tablespoon cornstartch
1 tablespoon vanilla extract


For the Biscuit Topping

Mix together the flour, brown sugar, 3 Tablespoons granulated sugar, ginger, baking powder and salt in a large bowl. Cut the butter into small pieces and rub into the flour mixture until it resembles coarse meal. Add about 1 ½ cups heavy cream and mix until it forms a dough (you might not need all the cream). Wrap the dough in plastic wrap and chill for at least 1 hour. 

For the Fruit Mixture

Combine the strawberries, rhubarb, granulated sugar, and vanilla bean in a large bowl. Let stand for 1 hour. Remove the vanilla bean and pour off half of the liquid, then stir in the cornstartch and vanilla extract. Pour the fruit into a 13x9-inch baking dish.

To Assemble and Serve

Preheat the oven to 350 ºF. Roll the dough out on a floured surface ¼ inch think and cut into circles or any desired shape. Place the dough on the fruit mixture without overlapping any pieces. Brush the top of the dough with heavy cream and sprinkle with granulated sugar. Bake the cobbler for about 25 minutes or until the dough is golden brown and the fruit is bubbling in the center. Serve warm with vanilla or buttermilk ice cream.