STRAWBERRY-RHUBARB COBBLER
makes 6 servings
FILLING:
4 cups sliced strawberries (1/2 inch thick or quartered) – halved or if thick, quartered
3 cups sliced rhubarb
1/2 cup sugar
1/4 cup water
1 Tab cornstarch
2 Tab orange juice
TOP CRUST:
3/4 cup all-purpose flour
1/4 cup whole wheat flour (can use plain with a little extra protein)
1 tsp BP
1/2 tsp bicarb
1/8 tsp salt
4 tsp sugar
2 Tab unsalted butter, cut into pieces
1 Tab nonfat plain yoghurt
1-2 Tab fat-free milk
1/4 tsp grd cinnamon
1. Preheat oven to 205 degrees C. Coat a 9″x 9″ baking dish with nonstick spray.
FILLING:
2. Place half of the berries in a large saucepan and add the rhubarb, sugar & water. Cover & cook over medium heat , stirring occasionally, for 10 mins.
3. Place the cornstarch in a cup. Add the oj and stir until smooth. Add to the saucepan and cook, stirring constantly, for 1 min, or until thickened. Stir in the remaining strawberries then pour the mixture into the prepared baking dish.
TOP CRUST:
4. In a medium bowl combine the flours, risings, salt & 2 tsp of the sugar. Cut in the butter and yoghurt until the mixture resembles coarse meal. Add the milk, 1 Tab 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.
5. In a cup, stir tog the cinnamon & the remaining 2 tsp sugar. Sprinkle over the dough.
Bake for 20-25 mins, or until bubbling, and the crust is golden brown.
NOTE: 136mg sodium per serve