Rhubarb Mint Cobbler

Rhubarb Mint Cobbler
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At last, June is here and we happily greet her coming. We’ve been dreaming about her berries, her sun, and the delicious farm fresh ingredients she will soon bring forth. We’ve got our buckets, sunglasses, and grills ready. Our local farm’s u-pick fields are officially open. Starting the season off strong with Hood strawberries and plenty of peonies!

The first dessert of the summer season is this Rhubarb Mint Cobbler

Rhubarb Mint Cobbler

But everyone knows from umpteen years of schooling that summer vacation doesn’t really start until mid-June. And we always find the first few weeks of June to be quite busy. So we hunker down outside each night for simple meals and quickly get use to what will become our summer routine.

Rhubarb Mint Cobbler

The first many June meals will naturally involve grilling. Probably a few sausages with a fresh salad. Maybe some corn on the cob. The first dessert of the summer season is this Rhubarb Mint Cobbler. It’s an easy choice because mom’s rhubarb is still producing an abundant crop, not to mention all the frozen bags of it she has in the freezer. Also, mint is in full effect so it seems like a good place to start.

Rhubarb Mint Cobbler

Rhubarb Mint Cobbler

Serves 12


5 cups fresh rhubarb stalks
1 cup sugar
1/2 cup chopped, fresh mint leaves
2 tbsp butter


1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
6 tbsp butter
3/4 cup heavy cream
2 tbsp raw sugar for sprinkling


  1. Preheat oven to 400°F.
  2. Wash the rhubarb and trim the tops and bottoms. Slice it into ½ inch pieces. Put in a 9x13 inch baking dish and mix in the sugar and mint. Dot with the butter.
  3. Bake the rhubarb for 20 minutes or until it softens and bubbles around the edges, take it out of the oven, and stir it gently with a rubber spatula.
  4. While the rhubarb is baking, make the biscuits. Put the flour, baking powder, salt, and 3 tablespoons of the sugar in a food processor and turn it on long enough to mix the ingredients. Add the butter and pulse until the largest pieces of butter are smaller than grains of rice. Pour in the cream and pulse just until the dough gathers in clumps. Turn the dough out onto a piece of parchment paper and divide it into 12 equal pieces. Lightly form each piece into a shaggy disk the size of a sausage patty, about 2 ½ inches in diameter.
  5. Arrange the biscuits on top of the hot rhubarb and sprinkle them with the remaining 2 tablespoons of raw sugar. Put the dish back in the oven and bake another 20-25 minutes until the biscuits are a golden brown. Serve the cobbler warm with vanilla or strawberry ice cream, sweetened crème fraîche or fresh whipped cream.

This recipe is adapted from Jerry Traunfeld of The Herb Farm