Fragola e Rabarbaro (Strawberry and Rhubarb) Cobbler

This is a great recipe that I got from Simply Recipes:

Fruit Mixture:

• 4.5 cups rhubarb stalks (about 1.5 lbs by my estimate) cut into 1 inch pieces (Make sure to trim outside stringy layer of stalks); discard all leaves which are poisonous
• 1.5 cups strawberries, stemmed and sliced
• 1/2 cup sugar (white)
• 2 Tbs of quick cooking tapioca
• 1 tsp grated orange peel

Cobbler Crust:

• 2 Tbs white sugar
• 1 cup all purpose flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/4 cup milk (I used skim)
• 1 egg, lightly beater

Preparation:

1. Preheat oven to 350 degrees.

2. In a bowl, mix the rhubarb and the strawberries along with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to one hour.

3. In a medium bowl, combine the 2T of sugar, the flour, baking powder, and salt. Cut the butter in with a fork until the mixture resembles course crumbs.

4. Pour fruit into a 2 quart casserole dish. Drop the batter on the fruit. Bake in a 350 degree oven for 35 minutes until the crust is golden brown.

Serves 6