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Lemony Strawberry-Rhubarb Cobbler


Lemony Strawberry-Rhubarb Cobbler Recipe

Ingredients:
  • 5 tablespoons unsalted butter, divided
  • Zest of two lemons in strips, white pith removed (about 2 tablespoons)
  • 8 black peppercorns
  • 11 cups hulled and halved (or quartered if very large) strawberries (about 4 pounds)
  • 3 cups 1/2-inch-wide pieces rhubarb, halved if really thick (6 to 7 stalks, trimmed and leaves removed)
  • 1/4 cup fresh-squeezed, strained lemon juice
  • 1/4 cup fresh-squeezed, strained orange juice
  • 2 1/2 cups granulated sugar
  • 1/4 cup tapioca starch
  • 1/2 teaspoon coarse salt
  • 2 cups all-purpose flour
  • 6 tablespoons plus 1 teaspoon granulated sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 2 teaspoons freshly grated lemon zest (about 1 lemon)
  • 1 cup plus 2 tablespoons chilled heavy cream, divided
  • Vanilla ice cream, for serving (optional)
Directions:
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Rank

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