Strawberry Rhubarb Cobbler...

Preheat Oven to 350°F

Fruit mixture

·         4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer before cutting)

·         1 1/2 cups strawberries, stemmed and sliced

·         1/2 cup white sugar

·         2 Tablespoons of quick cooking tapioca

·         1 teaspoon of grated orange peel

Cobbler crust

·         2 Tbsp white sugar

·         1 cup all purpose flour

·         1 1/2 teaspoon baking powder

·         1/4 teaspoon salt

·         1/4 cup butter

·         1/4 cup milk

·         1 egg, lightly beaten

1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3 Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serve with whipped cream or over Vanilla Bean ice cream (Ice cream was a lot better)