Strawberry Rhubarb Cobbler

By gnikylime

Ingredients

• Biscuit:
• 1 c. sifted all-purpose flour
• 2 T. sugar
• 1-1/2 t. baking powder
• 1/4 t. salt
• 1/4 c. butter
• 1/4 c. milk
• 1 slightly beaten egg
• Filling:
• 1 c. sugar
• 2 T. cornstarch
• 1/4 t. ground cinnamon
• 1 T. water
• 1 T. butter
• 2 c. 1-in. slices rhubarb
• 2 c. sliced strawberries
• 1 in. ginger, grated

Preparation

Step 1

1. Preheat oven to 400F.
2. Sift together dry biscuit ingredients. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg. Add all at once to dry ingredients, stirring just to moisten. Set aside.
3. Combine 1 c. sugar, cornstarch, cinnamon, water, 1 T. butter, rhubarb, strawberries, and ginger. Bring to boil. Cook and stir 1 minute.
4. Pour filling into 8-1/4x1-3/4-in. round baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400F for 20 to 25 min. Serve warm with cream or ice cream.