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Strawberry Rhubarb Cobbler Recipe

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Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lillian Julow, Gainesville, Florida

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Strawberry Rhubarb Cobbler Recipe

Prep: 20 min. + standing Bake: 25 min.

Yield: 2 Servings

20 25 45

Ingredients

1 cup sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1 teaspoon lemon juice
Dash salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 tablespoons sugar
1/8 teaspoon baking powder
Dash salt
2 tablespoons cold butter
1 egg
SAUCE:
1/2 cup vanilla ice cream
2-1/4 teaspoons marsala wine

Directions

Combine the first six ingredients; divide between two greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler. Yield: 2 servings.

Nutritional Facts 1 cobbler with 1/4 cup sauce equals 619 calories, 29 g fat (11 g saturated fat), 150 mg cholesterol, 318 mg sodium, 85 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Strawberry Rhubarb Cobbler in Country Woman April/May 2009, p38

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