Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Chopped rhubarb
2 c Strawberries, thickly sliced
2 tb Cornstarch
2 tb Water
1/2 c Brown rice syrup
-----COBBLER TOPPING-----
1 1/4 c Wholewheat pastry flour
2 ts Baking powder
1/4 ts Salt
3/4 ts Cinnamon
1/4 ts Nutmeg
1/4 c Chilled margarine
1/2 c Soy milk
1/4 c Brown rice syrup
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.
