Strawberry Rhubarb Cobbler

I'm in my desert mode again this week..And I'm toppin it off with Strawberry Rhubarb Cobbler.

INGREDIENTS:

Fruit mixture

4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)

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


DIRECTIONS:


Preheat oven to 350°F


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 (optional).

Enjoy!