Strawberry Rhubarb Cobbler Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyLow Fat
Ingredients
| 1 quart strawberries, halved or quartered if large | ||
| Rhubarb | 3 Cup (16 tbs), sliced (Filling) | |
| Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Water | 1/4 Cup (16 tbs) (Filling) | |
| Cornstarch | 1 Tablespoon (Filling) | |
| 2 tablespoons raspberry liqueur or orange juice | ||
| Top Crust | ||
| All purpose flour | 3/4 Cup (16 tbs) (Filling) | |
| 1/4 cup whole-wheat flour | ||
| Baking powder | 1 Teaspoon (Filling) | |
| Baking soda | 1/2 Teaspoon (Filling) | |
| Salt | 1/8 Teaspoon (Filling) | |
| Sugar | 4 Teaspoon (Filling) | |
| 2 tablespoons unsalted margarine or butter, cut into pieces | ||
| 1 tablespoon nonfat plain yogurt | ||
| Skim milk | 2 Tablespoon (Filling) | |
| Ground cinnamon | 1/4 Teaspoon (Filling) | |
Directions
Preheat oven to 400°F.
Coat a 9" X 9" baking dish with no-stick spray.
To make thefilling.
Place half of the berries in a large saucepan.
Add the rhubarb, sugar, and water.
Cover and cook over medium heat, stirring occasionally, for 10 minutes.
Place the cornstarch in a cup.
Add the liqueur or orange juice and stir until smooth.
Add to the saucepan and cook, stirring constantly, for 1 minute, or until thickened.
Stir in the remaining strawberries.
Pour the mixture into the prepared baking dish.
To make the top crust: In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and 2 teaspoons of the sugar.
Cut in the margarine or butter and yogurt until the mixture resembles coarse meal.
Add the milk, 1 tablespoon at a time, and stir until the dough just holds together.
Turn out onto a lightly floured surface and roll into a 9" X 9" square.
Carefully lay the dough over the strawberry mixture.
In a cup, stir together the cinnamon and the remaining 2 teaspoons sugar.
Sprinkle over the dough.
Bake for 20 to 25 minutes, or until bubbling and the crust is golden brown.
Coat a 9" X 9" baking dish with no-stick spray.
To make thefilling.
Place half of the berries in a large saucepan.
Add the rhubarb, sugar, and water.
Cover and cook over medium heat, stirring occasionally, for 10 minutes.
Place the cornstarch in a cup.
Add the liqueur or orange juice and stir until smooth.
Add to the saucepan and cook, stirring constantly, for 1 minute, or until thickened.
Stir in the remaining strawberries.
Pour the mixture into the prepared baking dish.
To make the top crust: In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and 2 teaspoons of the sugar.
Cut in the margarine or butter and yogurt until the mixture resembles coarse meal.
Add the milk, 1 tablespoon at a time, and stir until the dough just holds together.
Turn out onto a lightly floured surface and roll into a 9" X 9" square.
Carefully lay the dough over the strawberry mixture.
In a cup, stir together the cinnamon and the remaining 2 teaspoons sugar.
Sprinkle over the dough.
Bake for 20 to 25 minutes, or until bubbling and the crust is golden brown.
Chef
