This is one of my most favorite desserts ever (aside from that decadent chocolate mousse at our club house). This dish takes some work, but I swear to you that it is probably the most satisfying desserts you can have after a long day at work.

This recipe is from SimplyRecipes.com.

Ingredients: (serves 6)

Fruit mixture

4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)

1 1/2 cups strawberries, stemmed and sliced

1/2 cup white sugar

2 Tablespoons of quick cooking tapioca

1 teaspoon of grated orange peel

Cobbler crust

2 Tbsp white sugar

1 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter

1/4 cup milk

1 egg, lightly beaten

Procedure:

Preheat oven to 350°F.

* In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.
* In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
* Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

You can either serve this dish with vanilla ice cream or whipped cream on top. That is, of course, if you are okay with the extra pounds that would entail.