Strawberry-Rhubarb Cobbler Recipe
Recipe Ingredients
4 cup chopped rhubarb
2 cup strawberries, thickly sliced
2 tbsp cornstarch
2 tbsp water
1/2 cup brown rice syrup
COBBLER TOPPING
1 1/4 cup wholewheat pastry flour
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chilled margarine
1/2 cup soy milk
1/4 cup brown rice syrup
Recipe Preparation
Preheat oven to 400F. Lightly oil a shallow 3-quart baking dish.
Gently toss together the rhubarb & strawberries. In a small mixing
bowl, whisk cornstarch with water. Stir in the syrup & pour over the
rhubarb. Stir to coat. Place in prepared baking dish & set aside.
TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in
margarine until blended. In a separate bowl, combine soymilk & 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.
Servings: 6
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