Strawberry-Rhubarb Cobbler

• 4 cups rhubarb chopped
• 2 cups strawberries thickly
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 cup brown rice syrup
• 1 1/4 cups pastry flour, whole wheat
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup margarine chilled
• 1/2 cup soy milk
• 1/4 cup brown rice syrup

1. Preheat oven to 400F (200C).
2. Lightly oil a shallow 3-quart baking dish.
3. Gently toss together the rhubarb and strawberries.
4. In a small mixing bowl, whisk cornstarch with water.
5. Stir in the syrup and pour over the rhubarb.
6. Stir to coat.
7. Place in prepared baking dish and set aside.
8. TOPPING: Mix flour, baking powder, salt, cinnamon and nutmeg.
9. Cut in margarine until blended.
10. In a separate bowl, combine soymilk and syrup.
11. Add to flour mixture, mixing only enough to blend.
12. Drop by tablespoonfuls onto the fruit mixture.
13. Bake until browned, about 25 to 30 minutes.
14. Serve warm or at room temperature.

rhubarb, cornstarch, water, brown rice syrup, pastry flour, baking powder, salt, cinnamon, nutmeg, margarine, soy milk, brown rice syrup

Taken from recipeland.com/recipe/v/strawberry-rhubarb-cobbler-41599 (may not work)