Title: Strawberry-Rhubarb Cobbler
Categories: Cobbler
Yield: 6 Servings

4	c	Chopped rhubarb
2	c	Strawberries, thickly sliced
2	tb	Cornstarch
2	tb	Water
1/2	c	Brown rice syrup
COBBLER TOPPING
1 1/4	c	Wholewheat pastry flour
2	ts	Baking powder
1/4	ts	Salt
3/4	ts	Cinnamon
1/4	ts	Nutmeg
1/4	c	Chilled margarine
1/2	c	Soy milk
1/4	c	Brown rice syrup

Preheat oven to 400F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb & strawberries.

In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside.

TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only enough to blend.

Drop by tablespoonfuls onto the fruit mixture. Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.

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