Strawberry-Rhubarb Cobbler

Strawberry-Rhubarb Cobbler



*3 cups rhubarb, chopped

*1 lb. strawberries, sliced

*1/2 cup sugar

*1/4 cup all-purpose flour

*1 Tbsp. strawberry gelatin


*1 cup all-purpose flour

*1/2 cup sugar

*1 cup rolled oats

*1/2 cup chopped pecans

*1 tsp. ground cinnamon

*1/4 tsp. nutmeg

*1/2 tsp. salt

*1 tsp. baking soda

*1 stick of butter, melted

*1 large egg


*Preheat oven to 350*F. Lightly grease a 9- to 10-inch pie plate. Set aside.

*In a large bowl, toss together the rhubarb, strawberries, sugar, flour, and strawberry gelatin. Pour the strawberry-rhubarb mixture into the pie plate and spread into an even layer.

*In another bowl, combine the flour, sugar, oats, pecans, cinnamon, nutmeg, salt, and baking soda and stir until evenly combined.

*Add the butter and egg to the dry ingredients and stir until dry and wet ingredients are well combined.

*With your fingers, crumble the topping over the fruit. Place the cobbler in the oven and bake for 35 to 40 minutes, until filling is bubbly and topping is set and slightly golden. Cool for 5 to 10 minutes. Best is served warm or within one day of baking.