Rhubarb-Berry Cobbler

Ingredients

• Makes 8 servings
• 1 1/2 cups fresh or frozen rhubarb, sliced
• 1/4 cup sugar
• 1/4 cup orange marmalade
• 2 teaspoons orange zest
• 3 tablespoons orange juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cardamon
• 1/8 teaspoon ground nutmeg
• 1 3/4 cup fresh or frozen blueberries
• 1 3/4 cup fresh or frozen strawberries, sliced
• Biscuits
• 1 1/3 cup whole wheat pastry flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy or nondairy milk
• 1 teaspoon vanilla extract
• 3 tablespoons sliced almonds
• 2 tablespoons sugar

Instructions

1. Preheat oven to 375 degrees.
2. In a large nonstick, oven-going skillet combine slice rhubarb, 1/4 cup sugar, marmalade, orange juice, cornstarch and 1 tablespoon of butter. Cook and stir until bubbly. Add in spices, blueberries and strawberries; cook and stir just to boiling. Remove from heat and set aside.
3. In a medium mixing bowl, whisk flour, 1/3 cup sugar, baking powder, orange zest and salt. Cut in remaining 5 tablespoons of butter until pea sized. In a separate bowl mix milk and extract; stir into flour mixture. Drop in 8 mounds over fruit filling; sprinkle with sliced almonds and sugar.
4. Bake at 375 degrees for 25-30 minutes or until knife inserted into biscuit comes out clean. Cool on a wire rack. Serve warm or at room temp with ice cream or whipped cream.