This is my daughter’s favorite cobbler and she asks for it every spring when rhubarb is in season.
2 pints fresh strawberries, rinsed and quartered
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
3/4 cup + 1 Tbsp sugar
3 Tbsp quick cooking tapioca
1/2 tsp cinnamon
14/ tsp salt
1 1/4 cups reduced fat Bisquick
1/2 cup fat free milk
Preheat the oven to 400. Spray an 8 inch square baking dish with nonstick spray.
Combine the strawberries, rhubarb, 3/4 cup of the sugar, the tapioca, cinnamon, and salt in a large bowl. Let stand 15 minutes to allow the tapioca beads to soften and swell. Pour into the baking dish.
Stir together the baking mix, milk, and remaining 1 Tbsp sugar in a small bowl until blended. Spoon the batter in 8 dollops onto the fruit mixture. Bake until the topping is golden and the filling is bubbly, about 35 minutes.
Makes 8 servings of 3/4 cup each for 3 points each.