Strawberry-rhubarb Cobbler Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp