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.