Easy strawberry rhubarb cobbler
8 Servings
Ingredients
| Quantity | 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) |
Directions
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