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Strawberry-Rhubarb Cobbler with Pistachio Ice Cream

Cook Time:
1 hr
Prep Time:
1 hr

Chef notes

The strawberries and rhubarb make this a classic spring dish that's perfect for serving for either a formal or casual meal (and awesome for leftovers!). The nutty flavor of the pistachio ice cream beautifully complements the berry-rhubarb filling. Technique tip: The cobbler can be refrigerated and reheated in the oven at 300 F to serve warm again.

Swap option: Any stone fruit or berries can be used in place of the strawberries and rhubarb. You can use a cookie dough recipe instead of traditional cobbler dough to add your own spin and make this even more delicious.

Special equipment: Ice cream machine.


Pistachio Ice Cream
  • 1 cup whole milk
  • 2 cups heavy cream
  • 4 ounces pistachio nut spread, such as Vincente Sicilian Cream of Pistachio Nut Spread
  • 2 tablespoons almond extract
  • 1 vanilla bean, split and scraped
  • 8 egg yolks
  • 3/4 cup sugar
  • 1 teaspoon kosher salt, or to taste
Cobbler Filling
  • butter, for greasing
  • 4 cups rhubarb, diced
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 quart strawberries, washed and sliced, or thawed, if frozen
Cobbler Topping
  • 3/4 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • cups rolled oats
  • 1 cup raisins


For the ice cream:


In a heavy saucepan, bring milk and cream just to a simmer.


Remove from heat. Add in pistachio cream, almond extract and vanilla bean with seeds, and stir until completely combined.


Cover with plastic wrap and steep for 1 hour. Remove the bean once it has been properly steeped.


Whisk together egg yolks and sugar in a bowl until well-combined and light in color.


Place dairy mixture in a small sauce pot on low heat. Slowly pour the yolk mixture into the dairy mixture, whisking well to combine. Cook, whisking frequently, until the mixture thickens, coating the back of a spoon, but leaving a clean line when swiped with a finger. Add salt to taste.


Strain and refrigerate until cold. Place into an ice cream machine and churn to desired consistency.

For the cobbler filling:

Butter a shallow 3-quart baking dish or 9- x 13-inch baking pan. Spread the rhubarb in the dish or pan.

In a mixing bowl, pour the sugar and cornstarch over the strawberries. Stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the cornstarch. After 15 minutes, pour the strawberry mixture over the rhubarb in the dish.

For the cobbler topping:


Beat butter, white sugar and brown sugar in a large bowl until smooth and creamy.


Beat in eggs and vanilla until mixture is fluffy.


Stir together flour, baking soda, cinnamon and salt, then gradually beat into the butter mixture. Stir in oats and raisins and reserve this dough for baking.

To assemble:


Preheat oven to 350 F.


Place the dough topping on top of the fruit mixture in the baking dish, spreading evenly across the surface, and bake for 35 to 40 minutes or until the top is golden brown and the fruit is bubbling.


Remove the dish from the oven, let it rest, then serve it warm topped with pistachio ice cream.