Prepare filling: 1.
* In 3-quart saucepan, heat rhubarb and 1/2 cup Sugar to boiling over high heat, stirring constantly. 2.
* Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes. 3.
* In cup, mix cornstarch with 1/4 cup water. 4.
* Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. 5.
* Remove from heat. 6.
* Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup Sugar. 7.
* With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. 8.
* Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a
| Attributes | Values |
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| rdfs:label
| - Rhubarb-Strawberry Cobbler
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| rdfs:comment
| - Prepare filling: 1.
* In 3-quart saucepan, heat rhubarb and 1/2 cup Sugar to boiling over high heat, stirring constantly. 2.
* Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes. 3.
* In cup, mix cornstarch with 1/4 cup water. 4.
* Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. 5.
* Remove from heat. 6.
* Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup Sugar. 7.
* With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. 8.
* Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a
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| dcterms:subject
| |
| abstract
| - Prepare filling: 1.
* In 3-quart saucepan, heat rhubarb and 1/2 cup Sugar to boiling over high heat, stirring constantly. 2.
* Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes. 3.
* In cup, mix cornstarch with 1/4 cup water. 4.
* Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. 5.
* Remove from heat. 6.
* Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup Sugar. 7.
* With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. 8.
* Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl. 9.
* Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. 10.
* With floured rolling pin, roll dough 1/2 inch thick. 11.
* With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible. 12.
* Reroll trimmings and cut as above to make 8 biscuits in all. 13.
* Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish. 14.
* Place biscuits on top of rhubarb. 15.
* Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon Sugar. 16.
* Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking. 17.
* Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly. 18.
* Cool slightly on wire rack to serve warm, about 15 minutes.
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