Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chopped rhubarb
2 c Strawberries, thickly sliced
2 tb Cornstarch
2 tb Water
1/2 c Brown rice syrup

----------------------COBBLER TOPPING---------------------------
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

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.

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