6 servings



  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 2 cups sliced fresh rhubarb or well drained thawed frozen rhubarb
  • 2 tablespoons butter
  • 2 cups thickly sliced fresh strawberries
  • 2 tablespoons orange juice
  • 1 to 2 tablespoons freshly grated orange peel



  • 1 cup sifted flour
  • ½ cup plus 2 tablespoons sugar
  •   or the equivalent of ½ cup plus 2 tablespoons sugar in granulated sugar substitute,    
  •   divided
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup butter or margarine, at room temperature
  • ½ cup milk or reduced-fat or skim milk


In a large heavy saucepan, combine the first 4 filling ingredients, mixing well.  Bring mixture to a boil over moderate to high heat, stirring constantly.  Continue to cook for 1 minute; stir in butter.  Remove from heat and add strawberries, orange juice, and orange peel, mixing gently but well.  Turn into a 2-quart casserole lightly coated with non-cloric vegetable cooking spray; set aside. 

In a medium bowl, sift together 1 cup flour, ½ cup sugar, baking powder, and salt.  With a pastry blender, cut in butter until mixture resembles coarse meal.  Add milk, beating until dough is smooth.  Evenly spread topping over filling in casserole.  Sprinkle remaining 2 tablespoons sugar evenly over topping. 

Bake, uncovered, in a moderate oven (375 degrees F.) for 40 minutes or until topping is golden brown and filling is bubbly hot.

Variation: May prepare cobbler only with rhubarb, if desired.  Use 4 cups sliced fresh or well drained thawed frozen rhubarb for filling.

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