Strawberry Rhubarb Cobbler

Yesterday, my family went to pick strawberries. So today, I have been busy in the kitchen making lots of yummy treats with the fresh strawberries. By far my favorite of the day was the Strawberry Rhubarb Cobbler. I looked through a lot of different recipes, combined a few, made a few small changes of my own....and the results are phenomenal!

Filling:
3 c. Cut Rhubarb
3 c. Strawberries, sliced
1/2 c. White sugar
2 Tbs. Minute Tapioca
1 tsp Grated Orange Peel

Topping:
2 Tbs. White Sugar
1 c. Flour
1 1/2 tsp Baking Powder
1/4 tsp. Salt
1/4 c. Butter
1/4 c. Milk
1 egg, slightly beaten
1/2 tsp Almond Extract

Mix together all filling ingredients. Let set for 30-60 minutes for the fruit to soften and form juices.

Mix together sugar, flour, baking powder, and salt. Use a pastry blender or fork to cut in butter until crumbly. Add milk, egg, and Almond extract. Stir together just until blended.

Pour filling into 8x8in glass baking dish. Drop topping over filling by spoonfuls. Bake at 350 degrees for 30-35 minutes.

Goes great with whipped cream or vanilla ice cream. But also wonderful on its own. In fact, I burned my mouth eating this straight out of the oven because it was so good and I couldn't wait for it to cool down.

Enjoy!