Easy Strawberry Rhubarb Cobbler

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1 3/4 c Sugar; more if rhubarb is
3/4 ts Cinnamon
1 Ready-made pie crust
2 tb Cornstarch
3 tb Unsalted butter; cut into
1 lb Rhubarb; thawed if frozen,
1/4 ts Nutmeg
3 tb All purpose flour
3 c Strawberries; hulled and
4 c Vanilla ice cream*;

Original recipe makes 8 Servings



Preheat oven to 400F. Combine strawberries and rhubarb in a mixing bowl. Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is golden. Serve warm with ice cream, if desired. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol 12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent recipeLu 3/98 Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998

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