Prep time: 40 minutes
Cook time: 30 minutes
Here's another recipe using strawberries and rhubarb. It comes from "Fancy Fruits and Extraordinary Vegetables" by Sandra Conrad Strauss (Hastings House Publishers, 1984, $14.95). When preparing the rhubarb, be sure to discard the toxic leaves and use the stalks only.
COBBLER BISCUIT DOUGH:
1 cup sifted all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
1 teaspoon grated orange rind
¼ cup butter, chilled
½ cup milk
1 pound fresh rhubarb (stalks only, discard leaves)
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh orange juice
1 pint fresh strawberries
1 teaspoon ground cinnamon
Sweetened whipped cream or vanilla ice cream
In a large mixing bowl, combine the flour, sugar, baking powder and orange rind. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk all at once and mix just until flour is moistened. Set mixture aside.
Wash rhubarb, discard leaves, trim stalk ends. Cut rhubarb into ¾-inch pieces and place in a medium-size saucepan. Combine the sugar, cornstarch and orange juice in the same saucepan. Allow the mixture to stand for about 10 minutes. Bring the mixture to a boil, reduce heat and cook for two to three minutes. Remove from heat. Hull and slice the strawberries. Stir strawberries and cinnamon into the rhubarb mixture. Spoon the fruit into a buttered 8-inch square baking dish. Spread the dough thoroughly over the hot fruit filling.
Bake at 425 degrees for 20 to 25 minutes, until the dough is golden. Serve the cobbler warm with sweetened whipped cream or vanilla ice cream.
Per serving, without whipped cream or ice cream: 298 calories; 4 grams protein; 52 grams carbohydrates; 9 grams fat (5 saturated, 3 monounsaturated, 1 poly- unsaturated); 23 milligrams cholesterol; 137 milligrams sodium; 3 grams fiber; 26 grams sugar; 26 percent calories from fat.