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Strawberry Rhubarb Cobbler

2 1/2 cups sliced rhubarb
1 1/2 cups sliced strawberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
2 tablespoons cornstarch mixed with just enough cold water to make a smooth paste
1 cup + 1 tbsp. flour (or use self-rising flour and omit baking powder)
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup cold butter
1/2 cup milk or half & half

Combine fruit, sugar, water, and lemon juice in slow cooker.

Cover and cook on low 4 to 5 hours.

Mix cornstarch with a little cold water and add to mixture.

Turn to high. Blend dry ingredients.

Cut butter in until mixture is grainy; mix milk in until just moistened.

Drop small amounts over fruit mixture.

Cover and cook for about 1 hour on high.

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