Recipes and Cooking Grilled Strawberry-Rhubarb Cobbler with Shortbread Crumb Topper 5.0 (1) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Grill Time: 40 mins Total Time: 1 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 cup sliced fresh strawberries 2 cup sliced fresh rhubarb or frozen unsweetened sliced rhubarb ½ cup granulated sugar 1 tablespoon quick-cooking tapioca ¼ teaspoon salt ¾ cup crushed shortbread cookies (about 12 cookies or 3 ounces) ⅓ cup all-purpose flour 3 tablespoon packed brown sugar 2 tablespoon butter Lemon Custard Ice Cream (see recipe, www.bhg.com) (optional) Directions In a large bowl combine strawberries, rhubarb, granulated sugar, quick-cooking tapioca, and salt. (If using frozen fruit, let mixture stand for 20 minutes or until fruit is partially thawed but still icy.) In a 2-quart disposable foil pan place the fruit mixture. Cover pan tightly with foil. For topping in a small bowl combine crushed shortbread, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside. For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place foil pan on rack in the center of grill. Cover; grill for 30 minutes. Uncover pan. Sprinkle topping evenly over fruit mixture in foil pan. Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and fruit has thickened. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place foil pan on grill rack over burner that is unlit. Grill as above.) Cool on wire rack for 20 minutes. Serve warm. Serve with Lemon Custard Ice Cream, if desired. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 260 Calories 8g Fat 47g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 260 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 193mg 8% Total Carbohydrate 47g 17% Total Sugars 30g Protein 3g Vitamin C 44.9mg 225% Calcium 60.6mg 5% Iron 1.1mg 6% Potassium 259mg 6% Folate, total 44.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.