Strawberry Rhubarb Cobbler

Ingredients

• 4 1/2 cups rhubarb, cut into 1-inch pieces (about 1 1/2 lbs.)
• 2 cups strawberries, sliced (about 1 lb)
• 1 cup sugar
• 2 tablespoons quick-cooking tapioca (heaping tablespoons)
• 1 teaspoon grated orange peel
• 1/4 teaspoon ground nutmeg

Cobbler Crust

• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1/4 cup milk
• 1 egg, lightly beaten

Directions

1. 1

   Preheat oven to 350°F.

2. 2

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

3. 3

   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.

4. 4

   Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.

5. 5

   Serve with whipped cream (optional).