Average Rating: 5TOTAL TIME: Prep: 20 min. + standing Bake: 25 min.
YIELD: 2 servings.Ingredients
- 1 cup sliced fresh or frozen rhubarb
- 1 cup sliced fresh strawberries
- 1/4 cup sugar
- 1 tablespoon quick-cooking tapioca
- 1 teaspoon lemon juice
- Dash salt
TOPPING: - 1/3 cup all-purpose flour
- 1/4 cup chopped pecans
- 3 tablespoons sugar
- 1/8 teaspoon baking powder
- Dash salt
- 2 tablespoons cold butter
- 1 large egg
SAUCE: - 1/2 cup vanilla ice cream
- 2-1/4 teaspoons Marsala wine
Instructions
- 1. Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
- 2. In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
- 3. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
- 4. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.
Nutrition Facts
1 each: 619 calories, 29g fat (11g saturated fat), 150mg cholesterol, 318mg sodium, 85g carbohydrate (56g sugars, 5g fiber), 9g protein.