Filling:
1 Lb. Rhubarb stalks, wash, trim ends and discard leaves as they are poisonous
2/3 cup Sugar
1 Tbsp All-Purpose Flour
1 tsp Cinnamon powder
1/2 tsp Orange Zest
1/8 tsp Ground Ginger
Preheat oven to 350 degrees, butter 7 X 11 baking dish. Cut rhubarb stalks into 1 inch pieces, place them on a baking sheet and toss with remaining ingredients. Roast for 7 minutes, remove from oven and set aside.
Topping:
8 oz Light Brown Sugar
8 oz Granulated Sugar
1 1/4 oz Honey
1/8 oz Vanilla Extract
7 1/2 oz Butter
4 oz Vegetable Shortening
1 Lb All-Purpose Flour
1/4 oz Salt
5 oz Quick Cooking Oats
Cream together sugars, honey, vanilla, butter and shortening for 15 minutes. Add flour, salt and oats. Mix for 5 minutes or until mixture resembles coarse crumbs. Place Rhubarb filling in the baking dish and sprinkle with topping. Bake at 350 degrees for 25-30 minutes or until cobbler crust is golden.
Roasted Strawberries:
15 large Strawberries, stems removed
1/2 Tbsp Melted Butter
3 Tbsp Sugar
In a baking dish, place strawberries side by side (stem end down). Add 1 tbsp of water to the baking dish and brush strawberries with the melted butter. Sprinkle with sugar and roast until berries are soft, approximately 4-6 minutes.