Strawberry-Rhubarb Cobbler
September, 2004

Serves 8 to 10
Prep Time: 35 minutes
Cooking Time: 30 minutes

Most people think rhubarb's a fruit because it's usually cooked with loads of sugar to mask its astringent taste; but it's really a vegetable. In this recipe, we combine rhubarb with naturally sweet strawberries and maple sugar to create a traditional cobbler we think will get you hooked on rhubarb.


2 cups sliced strawberries
2 cups chopped rhubarb
1/2 cup fructose
1 cup plus 3 tablespoons maple sugar
2 teaspoons pure vanilla extract
2 tablespoons arrowroot
1/2 cup peach nectar
1/2 cup all-purpose, unbleached flour
1-1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1/4 cup chilled butter or 1/4 cup chilled canola oil
3/4 cup nonfat milk or soymilk
Nonstick cooking oil spray
Fat-free vanilla frozen yogurt (optional)

1. Preheat oven to 350°F. In a large bowl, combine strawberries, rhubarb, fructose, 1/2 cup maple sugar, vanilla, arrowroot and peach nectar. Set aside.
2. Sift both flours, baking powder and remaining maple sugar together in a medium-size mixing bowl. Cut the butter into the flour mixture with a pastry cutter or two knives until the mixture forms pea-sized crumbs. Stir in the milk with a fork just until combined and the mixture forms a dough. Turn the dough out onto a floured board and knead lightly for 1 minute. If you over-handle the dough it may become tough. Gently pat or roll the dough into an even 1/2-inch thickness. Use a cookie cutter to cut dough into desired shapes — rounds, squares, leaves or hearts.
3. Lightly coat an 8" x 8" glass baking dish with cooking oil spray and fill with strawberry-rhubarb mixture. Arrange dough cutouts evenly over the top and bake for about 30 minutes, until the fruit bubbles and the pastry is golden brown. Serve warm with frozen yogurt.

Calories 340,Fat 7,Perfat 18,Cholesterol 17,Carbo 64,Protein 6,Fiber N/A,Sodium N/A