Strawberry Rhubarb Cobbler

This is a family favorite that became the favorite of all my guests. It's one of those recipes that can be considered "comfort food" because it's simple and homey. Serve with fresh whipped cream.

1 1/2 c. sugar plus 1 Tbs. sugar
3 Tbs. quick-cooking tapioca *
1/2 tsp. salt
3 c. rhubarb cut into 1 in. pieces
3 c. halved strawberries
1/4 tsp. cinnamon
1 1/2 c. flour
3 tsp. baking powder
1/3 c. plus 2 Tbs. butter
1/2 c. milk or light cream

1. Preheat oven to 400.
2. Combine the sugar, tapioca and salt in a 9 in. baking dish. Add in the rhubarb and strawberries and sprinkle with cinnamon.
3. Dot the fruit mixture with 2 Tbs. butter and bake for 15 min.
4. Sift together the flour, sugar, baking powder and 1/4 tsp. salt in a mixing bowl. Cut in 1/3 c. butter until crumbly. Stir in the milk or cream to form a dough. Roll out on a floured surface to an 8 in. circle or square (depending on pan shape). Cut into 9 wedges or squares and place on top of baked fruit.
5. Bake cobbler for 25 to 30 min. until topping is golden brown.

This tastes best served warm and with whipped cream or vanilla ice cream if desired.
* If you can't find instant tapioca, you can substitute 1 1/2 Tbs. corn starch or 2 Tbs. Cream of Wheat or Cream of Rice.

Recipe Summary:
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Other recipes by Red Barn B&B:
Creamy Scrambled Eggs In Pastry
English Cream Scones

Recipe Provided By:
Red Barn B&B
Jamesport, NY

Jamesport Bed and Breakfast Inns