Strawberry-Rhubarb Cobbler

adapted from WW online

Servings - 8   Serving size - 1/8th of recipe   Points Plus per serving - 6 points+

Calories - 213,   Total Fat - 4.8g,   Carb. - 38.6g,   Protein - 4g,   Fiber - 2.4g

1 pound fresh strawberries, whole or large cut, stems removed ( or unsweetened, frozen, thawed for 15 minutes)

14 oz. fresh rhubarb, cut into one inch pieces ( or frozen, thawed for 15 minutes)

1/3 cup granulated sugar

3 TBS. cornstarch

1 1/3 cup all-purpose flour

3 TBS. granulated or raw sugar, divided

3/4 tsp. baking powder

1/4 tsp. baking soda

pinch of salt

3 TBS. unsalted butter, cold, cut into cubes

1/2 cup fat free sour cream

1/4 cup fat free milk

1.  Preheat oven to 375 degrees F.  Spray an 8" square baking dish with cooking spray.  

2. In a large bowl, combine the strawberries, rhubarb, 1/3 cup sugar and cornstarch.  Mix well.  Spoon into prepared baking dish.  

3.  In large bowl of food processor, with dough blade attached, combine the flour, 2 TBS. sugar, baking powder, baking soda,  and salt.  Pulse once or twice to mix.  Add in the butter and run until coarse crumbs form.  

4.  Add in the sour cream and then, with processor running, pour in milk through the spout on top, and process until dough just comes together.  

5.  Drop the dough, by tablespoonfuls,  on top of the strawberry-rhubarb mixture evenly.  Sprinkle with remaining 1 TBS. sugar.  

6.  Bake for 45 minutes, or until filling is bubbly and the top is golden brown.  Cool for 20 minutes before serving, to allow the sauce to thicken up a bit.