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Celebrate the Strawberry Moon with Strawberry-Rhubarb Cobbler


The full moon in June is known to some Native American peoples as the Strawberry Moon. This year’s Strawberry Moon falls on Saturday, June 3rd.

Native Americans name the full moons as a way to track the seasons. For example, the full moon in September is known to many as the Harvest Moon, and the February full moon is the Snow Moon. The Algonquian, Ojibwe, Dakota, and Lakota people use the name Strawberry Moon to refer to the sweet, red berries that ripen in the month of June. The Haida people similarly refer to the June full moon as the Berries Ripen Moon.

This strawberry-rhubarb cobbler recipe is less labor-intensive than strawberry-rhubarb pie and just as delicious, making it an easy way to celebrate the Strawberry Moon. Strawberry and rhubarb are often paired together in desserts for several reasons. For practical purposes, rhubarb and strawberries are both late spring-early summer crops, and both peak at around the same time. Also, the tangy sourness of rhubarb balances the sweetness of strawberries, creating a deliciously complex flavor. And the acidity of the rhubarb keeps the strawberries from turning purple during cooking, so this combination is good for cosmetic reasons as well. Just think, a strawberry baked dessert without the rhubarb would turn into a purple, overly sweet mess.  

While making this recipe, I tasted raw rhubarb for the first time. It tastes like celery and lemon. I recommend trying it. I also learned that rhubarb is not a fruit but a vegetable, which automatically makes this recipe healthy in my book.  

Strawberry-Rhubarb Cobbler

*based on a recipe by King Arthur Baking Company

Fruit Mixture

3-4 c. rhubarb, diced

4 c. strawberries, washed and sliced

1 c. sugar

3 tbsp. cornstarch 

Topping

2 c. flour

¾ c. sugar

½ tsp. baking powder

¼ tsp. salt

8 tbsp. butter

¼ c. milk

1 egg

1 tsp. vanilla extract

Instructions

1.      Preheat the oven to 350 F. Butter a 9-by-13-inch pan. Spread the rhubarb in the pan.

2.      Place the strawberries in a bowl. Pour the sugar and cornstarch over the berries. Stir well and then let the mixture sit for at least 15 minutes.

3.      In another bowl, whisk together the flour, sugar, baking powder, and salt.

4.      Melt and cool the butter. Add the milk, egg, and vanilla to the butter. Whisk together and pour into the dry ingredients. Stir the batter until it’s evenly moistened.

5.      Pour the berries over the rhubarb, then spoon the batter over the fruit mixture. Sprinkle the top with extra sugar if desired.

6.      Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown.  The cobbler is best served warm. Leftovers should be covered and refrigerated. To reheat, place in a preheated 300 F oven for 10-20 minutes.

Sources:

Catherine Boeckmann, “Strawberry Moon: Full Moon in June 2023” The Old Farmer’s Almanac, May 6, 2023.

 Amy Macdonald-Persons and Susan Reid, “Strawberry-Rhubarb Cobbler.” King Arthur Baking Company. 

 Russ Parsons, “The Sweet Side of Rhubarb,” Los Angeles Times, April 9, 2008.

 “Rhubarb: Why the Misunderstood Vegetable Makes the Best Margarita, Coulis, Pie, and BBQ Sauce,” Lucky 32 Southern Kitchen.

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