Strawberry Rhubarb Cobbler with Granola

Sweet fragrant strawberries mixed with the tartness of rhubarb makes for an amazing springtime dessert. If you’re lucky enough to have leftovers, add it to your favorite yogurt the next day and make a breakfast parfait ‘on the go!’


• 3 cups fresh strawberries, quartered.
• 3 cups sliced fresh rhubarb (remove the strings first).
• ¼ cup granulated sugar.
• 1 Tbsp. cornstarch.
• 1 Tbsp. fresh lemon juice.
• 1 Tbsp. chia seeds.
• 2 Tbsp. filtered water.
• ¼ tsp. Celtic sea salt.

• ½ cup lightly packed light brown sugar.
• ½ cup old-fashioned oats.
• 2 Tbsp. flax seeds.
• ½ cup whole-wheat flour.
• ¼ cup unsalted Kerrygold butter, softened.


1 – Preheat the oven to 350 degrees Fahrenheit. Lightly coat 10 individual ramekins with cooking spray.
2 – In a large bowl, add strawberries, rhubarb, sugar, chia seeds, cornstarch, lemon juice, water and salt. Stir together and let sit for a few minutes.
3 – Prepare the topping in a medium size bowl. Add brown sugar, oats, flour, flax seeds and butter. Combine, using a fork or pastry blender until you get a grainy texture (make sure not to over combine as it will warm and soften the butter, you want it to remain cold).
4 – Place your filling inside each of the ramekins and add the crumble topping to the tops.
5 – Place all ramekins on a baking sheet and place in the oven for 30-35 minutes or until the topping is brown and the filling starts to bubble on the sides of the dish. Cool on a wire rack for about 5 minutes and serve while still warm.

Notes:This makes a great dessert with a dollop of fresh whipped cream on top. You might even catch me eating this for breakfast on top of my plain Greek yogurt for an ‘on the go’ parfait!

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