1 cup sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1 teaspoon lemon juice
Dash salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 tablespoons sugar
1/8 teaspoon baking powder
Dash salt
2 tablespoons cold butter
1 large egg
SAUCE:
1/2 cup vanilla ice cream
2-1/4 teaspoons Marsala wine
1. Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
2. In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
3. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25 to 30 minutes.
4. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1 to 2 minutes or until heated through; stir until blended. Serve with warm cobbler.
TOTAL TIME: Prep: 20 min. + standing Bake: 25 min.
YIELD: 2 servings.
Nutrition Facts
1 each: 619 calories, 29g fat (11g saturated fat), 150mg cholesterol, 318mg sodium, 85g carbohydrate (56g sugars, 5g fiber), 9g protein.