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What could be more comforting than a fruit cobbler fresh from the oven? Here’s a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling.—Jill Head, Hilbert, Wisconsin
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving equals 382 calories, 16 g fat (9 g saturated fat), 54 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Rhubarb Cherry Cobbler in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p157
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Reviewed on Dec. 18, 2011 by lillybow
I had to halve this recipe and make it in an 8" square pan since I didn't have enough rhubarb. I love the dumplings, slight almond flavor nicely offsets the sweet/tart of the filling. Think I'll try it with other fruit combinations too.
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