Cranberry Rhubarb Cobbler

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

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Serves: 9

Ingredients

  • Nonstick cooking spray
  • 2 cups chopped rhubarb
  • 4 cups cranberries
  • ¼ tsp. lemon zest
  • 1 cup plus 1 Tbsp. sugar, divided
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 cup whole-wheat pastry flour
  • ¼ tsp. ground ginger
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 2½ Tbsp. canola oil
  • 2 Tbsp. whole milk
  • 2 Tbsp. egg whites

Directions

  • Preheat oven to 375°F. Spray 8" × 8" baking dish with nonstick cooking spray.
  • In a mixing bowl, combine rhubarb, cranberries, lemon zest, and 1 cup sugar.
  • In a small bowl, dissolve cornstarch in water. Pour over fruit and stir to coat. Place in prepared baking dish and set aside.
  • 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.
  • 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 25–30 minutes, until dough is golden brown.