Strawberry Rhubarb Cobbler

From the recipe box Newsletter featured recipes by Hillsdale Farmers' Market

Ingredients

	4	cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks (rhubarb leaves are toxic; make sure to trim away and discard any leaves, trim ends.)
	2	cups strawberries, stemmed and sliced (about 2 pints)
	½	cup white sugar
	2	Tbsp. of quick cooking tapioca
	1	tsp. of grated orange peel
	2	cups all purpose flour
	3	tsp. baking powder
	½	tsp. salt
	½	cup butter
	½	cup milk
	1	egg, lightly beaten

Steps

1. Preheat oven to 350 degrees Farenheit.
2. Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.
3. In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
4. Pour fruit into a 13x9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

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