Late spring brings fresh rhubarb and bright strawberries to the farmer's market.
This quick and easy cobbler is the perfect balance of sweet and tart with a savory biscuit topping.
Strawberry Rhubarb Cobbler
1 pint fresh strawberries (quartered)
2 stalks fresh rhubarb (about 2 cups chopped)
3/4 cups sugar
2 TBS corn starch
1 cup white whole wheat flour
1/4 cup ground flaxseed
2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk (or any non-diary milk)
1/4 cup vegetable oil
Preheat oven to 450 degrees. Grease a 2 quart baking dish.
Mix together strawberries, rhubarb, sugar, and corn starch and pour into the baking dish.
In a separate bowl, mix together flour, flaxseed, baking powder, salt, almond milk, and oil.
Use 2 teaspoons to drop biscuit sized dollops on top, then use spread out gently.
Bake in 400 degree oven for 20 minutes.
Easier than pie!