Dutch Oven Strawberry Rhubarb cobbler
This dessert is one of my new favorite camping foods! It's sweet but tart, delicious and so easy to make!
Author: Ashley Watt (The Poor Doctor's Wife)
12 inch Dutch Oven
charcoal briquettes
- 2½- 3 cups rhubarb, chopped 3-4 large stalks
- 2 lbs strawberries, chopped
- 1¾ cups sugar
- ⅔ all-purpose flour
- 1 white cake mix (Duncan Hines)
- 1 ¾ cups Ginger Ale or one can
Mix the sugar and flour together. (if camping, prep the mixture at home and bring in a Ziplock bag).
Chop the fruit and place in the dutch oven. Poor the sugar-flour mixture into the crockpot and mix with the fruit until evenly coated.
Next, pour the white cake mix evenly on top of the fruit mixture. Then, pour the ginger ale on top. It will be foamy and bubbly. Place a 12 Inch Camp Dutch oven over 12 hot charcoal briquettes. Place lid on the dutch oven place 8 hot charcoal briquettes in a checkerboard pattern on top. Bake for about 45 minutes or until done. Cobbler should be golden brown and bubbly.