Rhubarb Cobbler with raspberries Recipe

Ingredients

• 4 cups chopped rhubarb
• 2 cups raspberries
• 1 ½ cups granulated sugar, divided
• 2 Tbsp. finely ground instant tapioca
• 1 Tbsp. lemon juice
• ½ tsp. ground cinnamon
• Pinch of salt
• 1 tsp. pure almond extract
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. lemon zest
• ½ tsp. table salt
• 6 Tbsp. cold unsalted butter, cut into cubes
• ½ cup sliced almonds
• 3 Tbsp. boiling water