Pecan Strawberry Rhubarb Cobbler

• 1 cup sliced fresh or frozen rhubarb
• 1 cup sliced fresh strawberries
• 1/4 cup sugar
• 1 tablespoon quick-cooking tapioca
• 1 teaspoon lemon juice
• Dash salt
• 1/3 cup all-purpose flour
• 1/4 cup chopped pecans
• 3 tablespoons sugar
• 1/8 teaspoon baking powder
• Dash salt
• 2 tablespoons cold butter
• 1 large egg
• 1/2 cup vanilla ice cream
• 2-1/4 teaspoons Marsala wine

1. Preheat oven to 375u0b0. Combine the first six ingredients; divide between two greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
2. In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
3. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
4. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.

frozen rhubarb, fresh strawberries, sugar, tapioca, lemon juice, salt, flour, pecans, sugar, baking powder, salt, cold butter, egg, vanilla ice cream, marsala wine

Taken from www.tasteofhome.com/recipes/pecan-strawberry-rhubarb-cobbler/ (may not work)