PECAN STRAWBERRY RHUBARB COBBLER

Pecan Strawberry Rhubarb Cobbler image

Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 45m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

1 cup sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1 teaspoon lemon juice
Dash salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 tablespoons sugar
1/8 teaspoon baking powder
Dash salt
2 tablespoons cold butter
1 large egg
SAUCE:
1/2 cup vanilla ice cream
2-1/4 teaspoons Marsala wine

Steps:

Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes., In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes., In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.

Nutrition Facts : Calories 619 calories, Fat 29g fat (11g saturated fat), Cholesterol 150mg cholesterol, Sodium 318mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 5g fiber), Protein 9g protein.