Strawberry-Rhubarb Cobbler

http://www.eatingwell.com/recipes/strawberry_rhubarb_cobbler.html

From EatingWell:  May/June 1997

Strawberries and rhubarb are one of the great flavor combinations of springtime. Here the duo stars in a traditional cobbler, redolent with the aromas of cinnamon, ginger and nutmeg. If you must, you can top it with a scoop of vanilla frozen yogurt or a dollop of whipped cream but quite honestly, it doesn't need it.

8 servings | Active Time: 20 minutes | Total Time: 1 hour

Ingredients

Filling

• 2 pints strawberries, hulled and thickly sliced
• 8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca, or 1 tablespoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

Topping

• 1 1/2 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cold butter, cut into pieces
• 1 cup nonfat buttermilk, (see Tip)

Preparation

1. To prepare filling: Combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), 1/8 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon nutmeg in a 9-inch deep-dish pie pan and let stand for 20 minutes.
2. Preheat oven to 400°F.
3. To prepare topping: Stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks or your fingers until crumbly. Use a fork to stir in buttermilk just until combined.
4. Using a large spoon, drop the dough in 8 dollops over the filling. Sprinkle with the remaining 1 tablespoon sugar. Bake the cobbler until browned and bubbling, 40 to 50 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.

Nutrition

Per serving : 249 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 8 mg Cholesterol; 52 g Carbohydrates; 6 g Protein; 3 g Fiber; 329 mg Sodium; 237 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: Equipment: 9-inch deep-dish pie pan

• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.