A sophisticated twist is added to a traditional strawberry-rhubarb cobbler
with a shot of orange liqueur. For a special touch, serve warm with whipped cream.
1 cup sugar
4 teaspoons cornstarch
2 tablespoons orange liqueur or orange juice
1-1/2 pounds rhubarb, sliced (4 cups)
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 cup butter or margarine
2 tablespoons milk
1 pint fresh strawberries, halved
1. Preheat oven to 400 degrees F.
2. Combine 1 cup sugar and cornstarch in a large saucepan. Stir in liqueur or orange juice. Add rhubarb. Cook and stir until thickened and bubbly. Remove from heat. Keep warm.
3. Stir together flour, 2 tablespoons sugar, and baking powder in a medium bowl. Cut in the butter or margarine until mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead five or six times. Roll dough to an 11x4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
4. Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips over fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in the preheated oven for 20 to 25 minutes or until fruit is tender and lattice top is golden. Makes 6 to 8 servings.
Source: Better Homes & Gardens