When it is Rhubarb season in New England I use to make rhubarb pie but I like this cobbler much better. A cobbler has only a crust on top, making it lower in calories and fat than pie. Combining rhubarb with a more flavorful fruit like raspberries means you can use less sugar than if you were just using rhubarb alone.
8 servings

Filling:
2 cups rhubarb stalks cut into 1-inch lengths
2 cups unsweetened frozen raspberries
1/4 cup granulated sugar
1 tablespoon all-purpose flour
Cobbler:
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons butter, softened
1/3 cup milk

Preheat oven to 375 F. In a medium size bowl combine all the ingredients for the filling, mix well and pour into a lightly greased pie plate and set aside.

Wipe out the bowl used for mixing the fruit. Add the dry ingredients and blend well. Add the softened butter and using clean fingers blend the butter into the flour until it is well distributed and resembles coarse meal. Pour in the milk, blend with a spoon and drop by spoonfuls on top of the filling. With the back of the spoon spread the topping toward the edges. It does not have to reach. Bake 40-45 minutes until it is lightly brown on top. Allow to cool serve at room temperature

Calories 181, fat 4.9 g, Saturated Fat 2.9 g, Cholesterol 12 mg, Sodium 111 mg, Carbohydrate 32.6 g, Fiber 3 g, Sugar 16.3 g, Protein 2.7 g.

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