Easy strawberry rhubarb cobbler

Yield: 8 Servings

Measure Ingredient
3 cups Strawberries; hulled and sliced
1 pounds Rhubarb; thawed if frozen, trimmed and cut into 1/2 inch pieces
1¾ cup Sugar; more if rhubarb is very tart
2 tablespoons Cornstarch
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
3 tablespoons All purpose flour
3 tablespoons Unsalted butter; cut into small pieces
1 Ready-made pie crust
4 cups Vanilla ice cream*; (optional)

Preheat oven to 400€F. Combine strawberries and rhubarb in a mixing bowl.

Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is golden. Serve warm with ice cream, if desired.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol 12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent recipeLu 3/98

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998

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