Strawberry Rhubarb Cobbler |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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. âLillian Julow, Gainesville, Florida 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 king arthur unbleached 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:
1. Combine the first six ingredients; divide between two 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 at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
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. Yield: 2 servings.
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