Comments on: Dutch Oven Strawberry Rhubarb Cobbler

By: Strawberry Rhubarb Crisp for Spring Weekends

Strawberry Rhubarb Crisp for Spring Weekends — Mon, 13 Apr 2026 19:32:39 +0000

[…] If you want a warm, rustic dessert that feels like spring in every spoonful, this Strawberry Rhubarb Crisp for Spring Weekends is a keeper—simple to make, full of friendly textures, and perfectly suited to family gatherings or a quiet afternoon treat. For another approach to cooking fruit in a covered pot while camping or for outdoor gatherings, see this helpful Dutch oven recipe for a cobbler made the old-fashioned way: Dutch oven strawberry rhubarb cobbler. […]

By: Adrienne Jensen

Adrienne Jensen — Wed, 21 Jun 2017 19:26:02 +0000

What temp did you cook this at? (Basically how many coals on top and on bottom?)

By: Canned Dough Campfire Tricks – Following Media

Canned Dough Campfire Tricks – Following Media — Sun, 10 Jul 2016 12:17:51 +0000

[…] cobbler by using pre-made canned dough for the crust. The biscuits will turn golden brown in this recipe, which uses a Dutch oven to produce a bubbly and flavorful cobbler. Image via […]

By: Camping Dessert Recipes

Camping Dessert Recipes — Thu, 03 Sep 2015 16:08:42 +0000

[…] Dutch Oven Strawberry Rhubarb Cobbler is the quintessential campfire dessert recipe. This is made directly in the campfire, so there is no excuse for not hanging out around it with your guests. The secret to keeping it quick and easy is to prepare the filling at home and use canned biscuits for the top. The filling can be replaced with any of your favorite fruits, and you won’t have to worry about packing up leftovers, because there won’t be any. […]

By: Camping Dessert Recipes

Camping Dessert Recipes — Mon, 10 Aug 2015 20:30:49 +0000

By: emily

emily — Sun, 19 May 2013 17:28:32 +0000

In reply to Keith in NC.

That was very smart of you to test the recipe before going on your trip, Keith. I am impressed! Just remember to check in on your cobbler often if you plan to make it drier.

If you'd like to listen to us discuss cooking for the scouts, listen to this podcast on HowToDoEverything.org. Have a great trip!

By: Keith in NC

Keith in NC — Sun, 19 May 2013 03:00:08 +0000

I just did a test bake of this before making it for our Cub Scout pack open house next weekend (oh, the sacrifices I make for scouting! :^) Instead of packaged biscuits I made drop biscuits from Bisquik and sour cream. The flavor was excellent, great balance of sweet and tart but the filling was a bit liquid for my taste. Next time I’ll use big dollops of cornstarch. Great recipe and I’m sure it’ll be a big hit with the prospective Cub Scouts and parents next weekend.

By: Rick

Rick — Tue, 20 Nov 2012 23:13:16 +0000

The Sweet and Not so sweet taste for Strawberries and Rhubarb are enough to roll my tongue without even taking a taste.

Rick

By: Kath

Kath — Mon, 26 Dec 2011 23:50:08 +0000

Thanks for your imaginative recipes. Camp cooking can be dull and you bring in some excitement and new ideas. Kath- uk

By: emily

emily — Wed, 12 May 2010 21:47:17 +0000

In reply to stacy. Excellent job, Stacy! Keep up the good work!