Strawbery rhubarb cobbler *jb
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Strawbery rhubarb cobbler *jb
  Rhubarb    Fruit    Cobblers  
Last updated 6/12/2012 1:25:13 AM. Recipe ID 59064. Report a problem with this recipe.
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      Title: Strawbery rhubarb cobbler *jb
 Categories: Desserts, Fruit
      Yield: 8 Servings
 
      1 c  Sugar
      4 ts Cornstarch
      2 tb Orange liqueur or orange
           -juice
      4 c  Sliced fresh rhubarb (1-1/3
           -lb)
      1 c  All-purpose flour
      2 tb Sugar
  1 1/2 ts Baking powder
    1/4 c  Margarine or butter
      1    Egg
      2 tb Milk
      1 pt Fresh strawberries, halved
           Whipped cream,
           -half-and-half, light cream,
           -or ice cream (optional)
 
  In a large saucepan combine the 1 cup sugar and cornstarch. Stir in
  liqueur or orange juice. Add rhubarb. Cook and stir till thickened
  and bubbly. Remove from heat. Keep hot.
  
  In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and
  baking powder. Cut in the margarine or butter till mixture resembles
  coarse crumbs. Stir together egg and milk; add to flour mixture,
  stirring just to moisten. Turn out onto lightly floured surface.
  Knead 5 or 6 times. Roll dough to an 11x4-inch rectangle. Cut
  lengthwise into 1/2-inch-wide strips.
  
  Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a
  2-quart rectangular or oval baking dish. Weave dough strips atop fruit
  mixture to make a lattice top, trimming strips to fit dish. Place
  baking dish on a foil-lined baking sheet. Bake in a 400 B0 F. oven
  for 20 to 25 minutes or till fruit is tender and lattice top is
  golden. Serve warm with cream or ice cream, if desired.
  
  Nutrition facts per serving: 350 calories, 9 g total fat (2 g
  saturated fat), 36 cholesterol, 198 mg sodium 63 g carbohydrate, 3 g
  fiber, 4 g protein. Daily Values: 12% vitamin A, 57% vitamin C, 14%
  calcium, 10% iron.
 




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Recipe ID 59064 (Apr 03, 2005)

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