Strawberry Rhubarb Cobbler

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 1/2 cups rhubarb, cut into 1-inch pieces (about 1 1/2 lbs.)
• 2 cups strawberries, sliced (about 1 lb)
• 1 cup sugar
• 2 tablespoons quick-cooking tapioca (heaping tablespoons)
• 1 teaspoon grated orange peel
• 1/4 teaspoon ground nutmeg
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1/4 cup milk
• 1 egg, lightly beaten

Recipe

• 1 preheat oven to 350°f.
• 2 in a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. let mixture sit for 30 minutes to an hour.
• 3 in a medium bowl, combine 2 tablespoons of sugar, the flour, baking powder and salt. cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. stir in the milk and egg until just moistened.
• 4 pour fruit into a 3-quart casserole dish. drop the batter on the fruit. bake in a 350°f oven for 45 minutes until cobbler crust is golden brown.
• 5 serve with whipped cream (optional).