Strawberry Rhubarb Cobbler
4 cups fresh or frozen rhubarb (cut in 1″ pieces)
1 pound fresh strawberry halves (about 2 1/2 cups)
3-4 drops red food color, optional
3/4 cup sugar
2 tablespoons flour
1 1/4 cups reduced fat biscuit mix
2 tablespoons sugar
1/2 cup1% milk
3 cups vanilla ice cream
Preheat oven to 350 degrees.
Spray 9×9 pan or deep large pie plate with non-stick spray. Wash, hull and slice strawberries in half; arrange in bottom of pan. Wash, trim and cut rhubarb into 1-inch pieces; if desired, toss with 3-4 drops of red food color; arrange over strawberries.
Stir together 3/4 cup sugar with the flour; sprinkle evenly over rhubarb.
Stir together biscuit mix and 2 tablespoons sugar; add milk and stir just until mixed (dough should be lumpy). Drop by spoonful on top rhubarb. Bake 45 minutes or until biscuits are browned on top and rhubarb is tender. Serve warm with vanilla ice cream.
A tribute to my Mom – she loved strawberry and rhubarb. Recipe serves 6
If a sweeter cobbler is desired, increase sugar in rhubarb from 3/4 to 1 cup.
For nutrition analysis go to www.dairycouncilutnv.org