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Featured Recipe

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Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Ingredients:

Filling:

6 cups 1" chunks of rhubarb
1 quart of quartered strawberries stems removed
1 1/4 cups of Splenda or Stevia
 
-Mix together and simmer on low-medium non-stick treated large pot, stirring frequently to prevent pot sticking for approximately 20 minutes. 
-Cover.  Put on low and stir occasionally until fruit mixture becomes paste-like with few chunks (medium pink color).
-Cool and add to large casserole dish.  Add topping.
 
Topping:
 
2 cups Carbquik
1/4 cup heavy cream
1/4 cup water (more if needed)
1/2 stick butter cut into 1/4 inch slices
1 tsp cinnamon
Splenda or Stevia

 

Directions:

-Blend Carbquik with butter pats with pastry blender or two knives
-Add and mix Splenda a little at a time
-Add liquids, blending well until all dry crumbs are mixed in completely - more water may be needed to do this (add very sparingly to dough)
-Blend in cinnamon
-Plop dough drops onto different areas of the fruit filling and use the back of a large spoon to stretch the dough out to have just a little bit of the filling peeking through here and there
-Bake at 350 for approximately 30 minutes or until top is golden
 
Serve warm with light whipped topping!
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