Name: Strawberry-Rhubarb Cobbler
Ingredients: 4 c Chopped rhubarb; 2 c Strawberries, thickly sliced; 2 tb Cornstarch; 2 tb Water; 1/2 c Brown rice syrup; 1 1/4 c Wholewheat pastry flour; 2 ts Baking powder; 1/4 ts Salt; 3/4 ts Cinnamon; 1/4 ts Nutmeg; 1/4 c Chilled margarine; 1/2 c Soy milk; 1/4 c Brown rice syrup

While you struggled with addiction, was it ever accompanied by the fear of the Lord? Did you ever have a keen sense of the presence and holiness of God when you struggled with addictions? Did you ever have a sense that you were spiritually growing in repentance, faith, and obedience while in your addiction? When we have a disease, we can still be growing in the knowledge of Christ, but addictions are incompatible with spiritual growth.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruits	6	Servings

INGREDIENTS

4	c	Chopped rhubarb
2	c	Strawberries, thickly sliced
2	tb	Cornstarch
2	tb	Water
1/2	c	Brown rice syrup
1 1/4	c	Wholewheat pastry flour
2	ts	Baking powder
1/4	ts	Salt
3/4	ts	Cinnamon
1/4	ts	Nutmeg
1/4	c	Chilled margarine
1/2	c	Soy milk
1/4	c	Brown rice syrup

INSTRUCTIONS

COBBLER TOPPING
Preheat oven to 400F.  Lightly oil a shallow 3-quart baking dish. Gently
toss together the rhubarb & strawberries. In a small mixing bowl, whisk
cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to
coat.  Place in prepared baking dish & set aside. TOPPING: Mix flour,
baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In
a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only
enough to blend. Drop by tablespoonfuls onto the fruit mixture. Bake until
browned, about 25 to 30 minutes.  Serve warm or at room temperature.

A Message from our Provider:

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