Strawberry Rhubarb Cobbler

I had some early rhubarb growing in my front yard, so I picked it all today and decided to make a classic rhubarb dessert. Tart rhubarb and sweet strawberries complement each other so nicely, and there is no reason to stray from something that works so well. They are tossed with a little sweetener and topped with a whole grain dough for healthy vegan dessert perfection.

Strawberry Rhubarb Cobbler

Ingredients:
3 cups fresh sliced rhubarb
3 cups fresh sliced strawberries
1/4 cup instant tapioca pearls
3 tbsp vegan sugar

1 cup oatmeal
3/4 cup whole wheat flour
1/4 cup wheat bran or wheat germ (or just do 1 cup of whole wheat flour)
1/2 tsp salt
6 dates
2 tbsp flax seeds
1/4 cup water
1/3 cup maple syrup
1/2 cup vegan margarine

Directions:

Preheat your oven to 350 degrees. Spray a 9x13 inch rectangle baking dish with cooking spray.

Wash and slice the rhubarb and the strawberries. These can go straight into your baking dish. Toss the fruit with the tapioca pearls and the sugar.

Combine all the other ingredients in a food processor and mix on low until completely combined. You will have a thick wet biscuit-type  dough. If you do not have a food processor, use 1 tbsp flax meal instead of the flax seeds, finely chop the dates, and soften the margarine so you can mix it all together with a spoon (or your hands).

Drop tablespoons of dough over the fruit in the pan and don't worry about spreading evenly just distribute across the dish.

Bake for 45 minutes. Let cool and enjoy.

For 12 pieces. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 117 g

Amount Per Serving

Calories  206 Calories from Fat  78

% Daily Value*

Total Fat  8.7g 13%

Saturated Fat  1.4g 7%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  189mg 8%

Potassium  249mg 7%

Total Carbohydrates  30.7g 10%

Dietary Fiber  3.4g 13%

Sugars  13.2g

Protein  2.8g

Vitamin A 7% • Vitamin C 39% Calcium 5% • Iron 9%

Nutrition Grade B+

* Based on a 2000 calorie diet