Strawberry-Rhubarb Cobbler
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rhubarb
chopped |
*
|
| 2 | cups |
strawberries
thickly |
*
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
brown rice syrup
|
* |
| Cobbler topping | |||
| 1 ¼ | cups |
whole-wheat pastry flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | cup |
margarine
chilled |
|
| ½ | cup |
soy milk
|
|
| ¼ | cup |
brown rice syrup
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rhubarb
chopped |
*
|
| 473 | ml |
strawberries
thickly |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
brown rice syrup
|
* |
| Cobbler topping | |||
| 296 | ml |
whole-wheat pastry flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 59 | ml |
margarine
chilled |
|
| 118 | ml |
soy milk
|
|
| 59 | ml |
brown rice syrup
|
* |
Directions
Preheat oven to 400℉ (200℃).
Lightly oil a shallow 3-quart baking dish . Gently toss together the rhubarb and strawberries.
In a small mixing bowl, whisk cornstarch with water.
Stir in the syrup and pour over the rhubarb.
Stir to coat. Place in prepared baking dish and set aside.
TOPPING: Mix flour, baking powder, salt, cinnamon and nutmeg.
Cut in margarine until blended. In a separate bowl, combine soymilk and syrup.
Add to flour mixture, mixing only enough to blend.
Drop by tablespoonfuls onto the fruit mixture.
Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.
