Yesterday I was shopping and came across rhubarb and thought, "Hmm...I've not made a cobbler in a while and I certainly haven't used rhubarb in a while!  Now it's time!"  Rhubarb looks like red celery, but tastes almost like tart cherries.  Cut off the leaves because they are poisonous!  But don't worry, not so poisonous that you have to worry about your well-being.  Just cut them off, discard the leaves and wash everything (hands, knife and cutting board, especially) thoroughly. 

Enjoy these sweet and tart Strawberry and Rhubarb Cobblers.  Delicious!

Strawberry and Rhubarb Cobbler

4-6 servings

Heat oven to 375°F.

Spray bottom and sides of small souffle dishes with cooking spray.

In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg.

Cut in butter with a pastry blender, beginning with 1/4 of a cup and then adding 1 T. at a time until you get a crumbly mixture without lumps of butter.

Over medium heat in a saucepan, combine rhubarb, brown sugar and strawberries with pomegranate juice or wine and bring to a slow boil, stirring well until brown sugar dissolves.

In a small bowl, combine water and cornstarch and stir until no lumps remain (add 1 tsp of water at a time as needed until lumps are gone, but only if necessary).

Stir in cornstarch/water slurry and when thickened to a pie filling consistency, spoon equal portions into souffle cups.

Top with the granola mixture and bake until golden brown, 15-25 minutes (depending on how brown and crisp you'd like it to become).