Rhubarb, Strawberry, and Blueberry Cobbler
This fruity cobbler with strawberries, rhubarb, and blueberries is just how I like it — lots of fruit and just a light topping. A delicious sweet-tart dessert that is great with vanilla pudding or ice cream! 
chopped rhubarb
4
cups
fresh blueberries
1 ½
cups
chopped fresh strawberries
1
cup
lemon juice
2
tablespoons
small pearl tapioca, or more as desired
2
tablespoons
raw sugar
1
cup
butter
¼
cup
all-purpose flour
½
cup
raw sugar
2
tablespoons
salt
1
pinch
ground cinnamon
1
pinch
water, or as needed
2
tablespoons
 Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
  Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
  Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
  Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.
