rhubarb strawberry cobbler Recipe

rhubarb strawberry cobbler

Servs: 6 Prep: 15m Cook: 40m

Ingredients

4 cups diced fresh or frozen rhubarb*, (1/2 inch pieces)

1 tablespoon sugar

1 1/3 cups sugar

2 cups halved fresh strawberries

2/3 cup vegetable oil

CRUST:

1/3 cup all-purpose flour

2 cups all-purpose flour

1/3 cup warm water

Vanilla ice cream (optional)

1/2 teaspoon salt

2 tablespoons butter or margarine, cubed

1 tablespoon milk

Instructions

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Dot with butter.

For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. rectangle.

Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425 degrees F for 40-50 minutes or until golden brown. Serve with ice cream if desired.