Strawbery rhubarb cobbler *jb
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 4 | teaspoons | Cornstarch |
| 2 | tablespoons | Orange liqueur or orange juice |
| 4 | cups | Sliced fresh rhubarb (1-1/3 lb) |
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Baking powder |
| ¼ | cup | Margarine or butter |
| 1 | Egg | |
| 2 | tablespoons | Milk |
| 1 | pint | Fresh strawberries, halved |
| Whipped cream, half-and-half, light cream, or ice cream (optional) | ||
Directions
In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir till thickened and bubbly. Remove from heat. Keep hot.
In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the margarine or butter till mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface.
Knead 5 or 6 times. Roll dough to an 11x4-inch rectangle. Cut lengthwise into ½-inch-wide strips.
Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400 B0 F. oven for 20 to 25 minutes or till fruit is tender and lattice top is golden. Serve warm with cream or ice cream, if desired.
Nutrition facts per serving: 350 calories, 9 g total fat (2 g saturated fat), 36 cholesterol, 198 mg sodium 63 g carbohydrate, 3 g fiber, 4 g protein. Daily Values: 12% vitamin A, 57% vitamin C, 14% calcium, 10% iron.