Strawberry Rhubarb Cobbler
|Orange liqueur/Orange juice||2 Tablespoon|
|Sliced rhubarb||4 Cup (64 tbs) (Fresh)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Fresh strawberries||1 Pint, halved|
1. In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir till thickened and bubbly. Remove from heat. Keep hot.
2. In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the margarine or butter till mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times. Roll dough to an 11 x 4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
3. Stir the strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400° oven for 20 to 25 minutes or till fruit is tender and lattice top is golden. Serve warm with whipped cream, if desired.