Cranberry Rhubarb Cobbler

Name: Cranberry Rhubarb Cobbler
Total time: 40 min
Ingredients: Nonstick cooking spray; 2 cups chopped rhubarb; 4 cups cranberries; 1⁄4 tsp. lemon zest; 1 cup plus 1 Tbsp. sugar, divided; 2 Tbsp. cornstarch; 2 Tbsp. water; 1 cup whole-wheat pastry flour; 1⁄4 tsp. ground ginger; 1 1⁄2 tsp. baking powder; 1⁄2 tsp. salt; 2 1⁄2 Tbsp. canola oil; 2 Tbsp. whole milk; 2 Tbsp. egg whites

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Serves: 9Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 9

Ingredients

Nonstick cooking spray
2 cups chopped rhubarb
4 cups cranberries
1⁄4 tsp. lemon zest
1 cup plus 1 Tbsp. sugar, divided
2 Tbsp. cornstarch
2 Tbsp. water
1 cup whole-wheat pastry flour
1⁄4 tsp. ground ginger
1 1⁄2 tsp. baking powder
1⁄2 tsp. salt
2 1⁄2 Tbsp. canola oil
2 Tbsp. whole milk
2 Tbsp. egg whites

Directions

Step 1
Preheat oven to 375°F. Spray 8-by-8-inch baking dish with nonstick cooking spray.
Step 2
In a mixing bowl, combine rhubarb, cranberries, lemon zest, and 1 cup sugar.
Step 3
In a small bowl, dissolve cornstarch in water. Pour over fruit and stir to coat. Place in prepared baking dish and set aside.
Step 4
In a small bowl, sift together 1 tablespoon sugar, flour, ginger, baking powder, and salt. Add oil, milk, and egg whites; stir quickly until just mixed.
Step 5
Move dough to a floured work surface. Pat into a circle and cut rounds with a biscuit cutter or glass. Place the biscuits over fruit. Bake for 25 to 30 minutes, until dough is golden brown.