Rhubarb-Strawberry Cobbler

Recipe Ingredients

		Filling
1 1/4 cups	247g / 8.7oz	Sugar
1 1/2 teaspoons	7.5ml	Cinnamon
6 cups	876g / 30oz	Rhubarb - coarsely chopped
3 tablespoons	45ml	Flour - all purpose
1 1/2 teaspoons	7.5ml	Orange rind
3 cups	711ml	Strawberries - sliced
		Topping
1 1/2 cups	93g / 3.3oz	Flour - all purpose
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Buttermilk
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Baking soda
3 tablespoons	45ml	Margarine - chilled

Recipe Instructions

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish.

Bake in 400F(200C) oven 10 minutes.

TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.

Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.

Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

Source:
Sunset Magazine (Feb. 1991)

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