Strawberry Rhubarb Cobbler
|Strawberries||1 Quart, halved or quartered if large|
|Sliced rhubarb||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Raspberry liqueur/Orange juice||2 Tablespoon|
|For top crust|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Unsalted margarine/Unsalted butter||2 Tablespoon, cut into pieces|
|Plain non-fat yogurt||1 Tablespoon|
|Skim milk||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
Preheat oven to 400°F.
Coat a 9" X 9" baking dish with no-stick spray.
To make thefilling.
Place half of the berries in a large saucepan.
Add the rhubarb, sugar, and water.
Cover and cook over medium heat, stirring occasionally, for 10 minutes.
Place the cornstarch in a cup.
Add the liqueur or orange juice and stir until smooth.
Add to the saucepan and cook, stirring constantly, for 1 minute, or until thickened.
Stir in the remaining strawberries.
Pour the mixture into the prepared baking dish.
To make the top crust: In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and 2 teaspoons of the sugar.
Cut in the margarine or butter and yogurt until the mixture resembles coarse meal.
Add the milk, 1 tablespoon at a time, and stir until the dough just holds together.
Turn out onto a lightly floured surface and roll into a 9" X 9" square.
Carefully lay the dough over the strawberry mixture.
In a cup, stir together the cinnamon and the remaining 2 teaspoons sugar.
Sprinkle over the dough.
Bake for 20 to 25 minutes, or until bubbling and the crust is golden brown.