Pecan Strawberry Rhubarb Cobbler

Name: Pecan Strawberry Rhubarb Cobbler
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings.
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

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 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.