Many many years ago, it was before our eldest son was born, my husband and I were planning a dinner party but we had no idea for dessert. One night we watched a TV show called ‘Better Homes and Gardens’ and a lady showed us how to cook ‘Rhubarb & Strawberry Cobbler’, which I decided to cook for the dinner party.
I took notes and the recipe has been in my recipe book for more than 20 years. I altered the recipe to suit my taste. I use less butter and less sugar as always. I have cooked this dessert many times since then. It’s one of my favourite winter desserts.


4 to 6 Servings


Rhubarb 10 to 12 *washed & chopped into 2cm pieces
Caster Sugar 1/2 cup
Strawberries 1 punnet (250 to 300g) *hulled and sliced, frozen strawberries can be used
Extra Caster Sugar 2 tablespoons
Butter to grease the baking dish

Topping Ingredients

1 cup Self-Raising Flour
50g Butter *cold, chopped into small pieces
1 to 2 tablespoons Caster Sugar
1 pinch Salt *if Unsalted Butter is used
3/4 cup Butter Milk

  1. Preheat the oven to 200C. Lightly butter a large baking dish.
  2. Place Rhubarb and Sugar in a large saucepan and cook over a medium to low heat, stirring until Rhubarb are just softened. Transfer to the prepared baking dish.
  3. Arrange the sliced Strawberries over the Rhubarb evenly, sprinkle extra Sugar over. If frozen strawberries are used, they need to be thawed.
  4. To make the topping, combine Flour, Sugar and Salt in a large bowl, rub the Butter into the Flour and make a crumbly mixture. Stir in the Butter Milk and combine, but DO NOT over-mix.
  5. Drop by spoonfuls on top the Rhubarb & Strawberries and cover.
  6. Bake for 35-40 minutes. Serve hot with Greek Yoghurt, lightly whipped cream or ice cream.