Rhubarb-Strawberry Cobbler

==Ingredients==
* 1¼ pounds rhubarb, cut into 1-inch chunks (4 cups)
* ¾ cup + 1 teaspoon sugar
* 1 tablespoon cornstarch
* 1 pint strawberries, each hulled and cut into quarters
* 1½ cups all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ¼ teaspoon ground cinnamon
* ⅛ teaspoon ground nutmeg
* 4 tablespoons margarine or butter (½ stick)
* ¾ cup plus 1 tablespoon heavy or whipping cream 
==Directions==
=== Filling ===
# In 3-quart saucepan, heat rhubarb and ½ cup sugar to boiling over high heat, stirring constantly.
# Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
# In cup, mix cornstarch with ¼ cup water.
# Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly.
# Remove from heat.
=== Cobbler ===
# Meanwhile, preheat oven to 400°F.
# In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ¼ cup sugar.
# With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
# Add ¾ cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.
# Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly.
# With floured rolling pin, roll dough ½ inch thick.
# With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible.
# Reroll trimmings and cut as above to make 8 biscuits in all.
# Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish.
# Place biscuits on top of rhubarb.
# Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon sugar.
# Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking.
# Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly.
# Cool slightly on wire rack to serve warm, about 15 minutes.
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Category:Cobbler Recipes