Here's a very easy cobbler. The filling also works great for pies.
Ingredients:
2 cups(about 1 pound) cubed rhubarb
2 cups strawberries, washed, capped and halved
1 cup sugar
1-1/2 Tablespoons quick-cooking tapioca
1/8 teaspoon salt
2 Tablespoons butter
Pastry for one (8-inch) pie
Directions:
Preheat oven to 375 degrees. Combine first 5 ingredients in a medium bowl and toss gently. Spoon into a lighlty greased 8-inch square baking dish. Dot with butter. Roll dough to 1/8-inch thickness on a lighlty floured surface. Cut into 1/2-inch wide strips with a knife or pastry wheel. Arrange in a lattice design over rhubarb mixture. Bake for 40-45 minutes or until pastry is golden brown. Yield: 6 servings.
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