Corn Bread-Crusted Strawberry And Rhubarb Cobbler

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Washington Post


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1 pound rhubarb, thick stalks halved vertically, then cut crosswise into 1/4-inch-thick slices (4 to 4 1/2 cups)

1 pound strawberries, hulled, large ones cut into eighths, medium ones cut into quarters, small ones halved (about 3 cups)

1/2 teaspoon almond extract

1 cup sugar

2 tablespoons cornstarch

1 cup cornmeal

1 cup flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup low-fat or regular buttermilk

1 large egg, lightly beaten

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

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