Recipe - Easy Strawberry Rhubarb Cobbler

3 cup Strawberries; hulled and
cut or sliced up
1 pound Rhubarb; thawed if frozen,
trimmed and cut into 1/2
inch pieces
1 Three fourths cup Sugar; more if rhubarb is
very tart
2 tablespoon Cornstarch
Three fourths teaspoon Cinnamon
One fourth teaspoon Nutmeg
3 tablespoon All purpose flour
3 tablespoon Unsalted butter; cut into
small pieces
1 Readymade pie crust
4 cup Vanilla ice cream*;
(optional)

Preheat oven to 400€F. Combine strawberries and rhubarb in a mixing bowl.

Combine next 5 ingredients in another bowl. Fold dry ingredients into
strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit
mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold
edges under and crimp between thumb and forefinger along rim of baking
dish. Cut two 3 inch vents in crust. Bake 4045 minutes or until crust is
golden. Serve warm with ice cream, if desired.

This recipe serves 8 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 8.

Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol
12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent
recipeLu 3/98
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998