FRUIT MIXTURE:

4 cups chopped rhubarb
2 cups strawberries, thickly sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 cup brown rice syrup

Preheat oven to 400°F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb and strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup and pour over the rhubarb. Stir to coat. Place in prepared baking dish and set aside.

COBBLER TOPPING:

1 1/4 cups wholewheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chilled butter
1/2 cup soy milk
1/4 cup brown rice syrup

Mix flour, baking powder, salt, cinnamon and nutmeg. Cut in butter until blended. In a separate bowl, combine soy milk and syrup. Add to flour mixture, mixing only enough to blend. Drop by tablespoonfuls onto the fruit mixture.

Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.

Serving Size: 6