Strawberry-rhubarb cobbler

Yield: 8 servings

Measure Ingredient
6 cups Strawberries, halved lengthwise
4 cups Rhubarb, rinsed, 1/2-inch pieces
1 cup Sugar
2 cups Flour
½ teaspoon Salt
1 tablespoon Baking powder
1 tablespoon Sugar
⅓ cup Flour
2 teaspoons Vanilla
1 teaspoon Ground allspice
2 teaspoons Grated orange rind
¼ cup Unsalted butter, chilled and cut in small pieces
1 cup Light cream

FILLING

TOPPING

Heat oven to 400 degrees. Make filling: In large bowl, combine strawberries, rhubarb, sugar, flour, vanilla and allspice until well-blended. Set aside. Make pastry dough: In a medium size bowl, combine flour, salt, baking powder and sugar. Using a pastry blender or two knives, cut butter into flour mixture until the mixture resembles coarse crumbs. Slowly add the cream, stirring with a fork, until the dough holds together in a ball. Lightly flour a work surface and a rolling pin. Roll the dough evenly, from the center outward, into an 8-by-12 inch rectangle ¼ inch thick. Spoon fruit mixture into a 9 by 13 inch baking pan. Sprinkle the orange rind over the fruit. Place the pastry dough over the fruit. Using sharp knife, cut steam vents in the dough. Bake for 30 to 35 minutes, or until the pastry is lightly browned and the fruit is tender. Remove the pan from the oven and set on a wire rack to cool for 10 minutes.

Serve warm.

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 04-01-95

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