STRAWBERRIES

Strawberry Rhubarb Cobbler
From From Asparagus to Zucchini

1 pound fresh or partially thawed chopped rhubarb
3-4 cups fresh or partially thawed strawberries
¾ – 1 cup sugar
2-3 Tbs. flour (use the smaller amount if fruit is fresh)
1 Tbs. grated orange zest

Topping:
1 ¼ cups flour
2 Tbs. sugar
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
5 Tbs. cold butter, cut up
½ cup sour cream
3 Tbs. milk

Heat oven to 375ºF.  Place first 5 ingredients in bowl.  Toss the fruit occasionally while you make the topping:  Whisk flour, sugar, baking powder, baking soda, and salt in another bowl.  Cut in butter until bits are size of sunflower seeds.  Whisk sour cream and milk into flour mixture just until combined.  Turn dough onto floured surface; knead gently 4-6 times.  Roll into 1/2 –inch thickness and cut into rounds with biscuit cutter.  Gather scraps and cut again.  Spread fruit in an 8-inch square or similarly sized baking dish.  Top with biscuits.  Bake until browned and bubbly, 40-50 minutes.  Serve warm with ice cream.  Makes 8-9 servings.

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