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Pecan Strawberry Rhubarb Cobbler Exps Cf2bz20 43492 B12 03 3b 3Pecan Strawberry Rhubarb Cobbler Recipe photo by Taste of Home

Pecan Strawberry Rhubarb Cobbler

TOTAL TIME: Prep: 20 min. + standing Bake: 25 min. YIELD: 2 servings.
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. —Lily Julow, Lawrenceville, Georgia

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 large egg
  • SAUCE:
  • 1/2 cup vanilla ice cream
  • 2-1/4 teaspoons Marsala wine

Directions

  • 1. Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
  • 2. 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.
  • 3. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
  • 4. 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.

Nutrition Facts

1 each: 619 calories, 29g fat (11g saturated fat), 150mg cholesterol, 318mg sodium, 85g carbohydrate (56g sugars, 5g fiber), 9g protein.

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