Title: Strawberry-rhubarb cobbler
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
      4 c  Chopped rhubarb
      2 c  Strawberries, thickly sliced
      2 tb Cornstarch
      2 tb Water
    1/2 c  Brown rice syrup

MMMMM----------------------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.