Rhubarb and Strawberry Cobbler

Baked in single portion custard cups, this rhubarb and strawberry cobbler is easy to put together and serve. Sugar cookie dough, used as the cobbler topping, is the secret ingredient that saves a lot of preparation time. The true summer flavor of the rhubarb and strawberries are brought out by cinnamon and lemon juice. Serve this with ice cream or whipped cream.

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1 (18 ounce) package refrigerated sugar cookie dough

8 cups chopped fresh rhubarb (1/2-inch pieces)

1/3 cup white sugar

2 teaspoons ground cinnamon

1 teaspoon lemon juice

1 (21 ounce) can strawberry pie filling

Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet.

Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture.

Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over.

Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.

Rhubarb and Strawberry Cobbler

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