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Strawberry Rhubarb Cobbler


3 c Strawberries; hulled and sliced
1 lb Rhubarb; thawed if frozen, trimmed and cut into 1/2 inch pieces
1 3/4 c Sugar; more if rhubarb is very tart
2 tbsp Cornstarch
3/4 tsp Cinnamon
1/4 tsp Nutmeg
3 tbsp All purpose flour
3 tbsp Unsalted butter; cut into small pieces
1 Ready-made pie crust
4 c Vanilla ice cream*; (optional)


Preheat oven to 400F. Combine strawberries and rhubarb in a mixing bowl.

Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is golden. Serve warm with ice cream, if desired.

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

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