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Pecan Strawberry Rhubarb Cobbler

 Pecan Strawberry Rhubarb Cobbler
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
2 ServingsPrep: 20 min. + standing Bake: 25 min.

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

2 of 2

Pecan Strawberry Rhubarb Cobbler (continued)

Directions (continued)

  • 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.