Cherry-Rhubarb Cobbler - cooking recipe

Ingredients

2 Tbsp. quick cooking tapioca
3/4 c. sugar
1/4 tsp. salt
1 1/2 c. syrup packed cherries
1 1/2 c. rhubarb
1 c. cherry juice
1 1/2 c. sifted flour
2 tsp. double-acting baking powder
2 Tbsp. sugar
1/2 c. shortening
1/2 c. milk
2 Tbsp. butter

Preparation

Drain cherries; save juice.
Drain rhubarb.
Combine tapioca, sugar, salt, cherries, juice and rhubarb in saucepan.
Cook and stir over medium heat until mixture comes to a boil; remove from heat.
Combine sifted flour, baking powder, sugar and salt; sift together.
Cut in shortening.
Add milk gradually, stirring, until soft dough is formed.
Turn out on lightly floured board; knead 30 seconds or enough to shape.
Roll dough to fit dish; make several cuts near center.
Pour mixture into greased 11 x 7 x 2-inch baking dish; dot with butter.
Cover with dough.
Bake at 425\u00b0 for 20 to 30 minutes.
Sprinkle with confectioners sugar.
Use cream, if desired.