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Strawberry Rhubarb Cobbler

6 individual half-cup servings


For the filling:

  • 3 cups strawberries, sliced
  • 3 cups rhubarb, sliced
  • 2 teaspoons lemon juice
  • 1/2 to 1 cup no-calorie granulated sweetener, such as Splenda, to taste
  • 1 tablespoon uncooked tapioca    
  • 2 tablespoons Irish whiskey, such as Jamesons (or similar)

For the biscuits: 

  • 1 cup all-purpose white flour, plus more for the board
  • 1 tablespoon granulated sweetener, such as Splenda
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons plus 2 teaspoons canola or other vegetable oil
  • 1/3 cup low-fat milk plus 3 tablespoons for brushing the crust


Make the filling:

1. Place the fruit and the lemon juice in a saucepan on medium low heat. Bring to a simmer, stirring occasionally. Remove from heat. 

2. Stir in a half-cup of the sweetener and taste the mixture. Add more sweetener if necessary, to taste. 

3. Stir in the tapioca and whiskey and then divide the filling among six half-cup ramekins. They will be nearly full. 

Make the biscuit: 

1. Preheat the oven to 425º.

2. Combine the flour, sweetener and baking powder in a bowl. 

3. Add the milk and oil and stir with a fork just enough to mix. 

4. Turn the dough out on a floured board and roll or pat the dough to approximately 1/2 inch thick. 

5. Cut the dough into six rounds with a cutter slightly larger in diameter than the ramekins. 

6. Place the dough rounds on the filled ramekins and brush with milk. Sprinkle with a little sugar if desired. 

Bake in the preheated oven 12 to 15 minutes, until nicely browned. Serve warm.

Nutritional Estimate: 6 Servings. Per serving: 170 Calories; 28 g Total Carbs; 3 g Dietary Fiber; 6 g Sugars; 7 g Fat; 1 mg Cholesterol; 181 mg Sodium; 4 g Protein. Weight Watchers: 3 points.


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