Strawberry Rhubarb Cobbler

Strawberry-Rhubarb Cobbler     cakes POINTS® Value:    4 Servings:  8 Preparation Time:  20 min Cooking Time:  45 min Level of Difficulty:  Moderate   What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a delicious and low-fat alternative! Ingredients 16 oz unsweetened frozen strawberries, thawed for 15 minutes    14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen    1/3 cup(s) sugar    1 Tbsp cornstarch    1 1/3 cup(s) all-purpose flour    3 Tbsp sugar, divided    3/4 tsp baking powder    1/4 tsp baking soda    4 Tbsp reduced-calorie margarine, cut into small pieces    1/2 cup(s) fat-free sour cream    1/4 cup(s) fat-free skim milk    1 large egg(s), lightly beaten    Instructions Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray. In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan. To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs. Add sour cream and milk and mix until dough comes together. Transfer dough to a lightly floured surface and knead 5 times, until blended. Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top. Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving   I think serving this with Bryer's Smooth and Dreamy Fat Free Vanilla ice cream is absolute must.   I made the Shrimp-Fried Rice and decided it need more soy sauce at the table.  I served it with a sweet and sour slow cook recipe.  Lower in fat and super tasty.  The recipe can be found here