STRAWBERRY-RHUBARB COBBLER Orange liqueur adds flavor sophistication to this juicy combination of sweet and tart fruit beneath a biscuit topper. For a special touch, serve warm with whipped cream. 1 cup sugar 4 teaspoons cornstarch 2 tablespoons orange liqueur or orange juice 1 1/3 pounds rhubarb, sliced (4 cups) 1 cup all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 cup butter or margarine 1 egg 2 tablespoons milk 1 pint fresh strawberries, halved

Preheat oven to 400°F.

Combine 1 cup sugar and cornstarch in a large saucepan. Stir in liqueur or orange juice. Add rhubarb. Cook and stir until thickened and bubbly. Remove from heat. Keep warm.

Stir together flour, 2 tablespoons sugar, and baking powder in a medium bowl. Cut in the butter or margarine until mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead five or six times. Roll dough to an 11 x 4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.

Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips over fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in the preheated oven for 20 to 25 minutes or until fruit is tender and lattice top is golden.

Makes 6 to 8 servings.

1 Serving: Calories: 543, Fat: 21g (Saturated: 8g), Cholesterol: 193mg, Sodium: 297mg, Carbohydrate: 79g, Protein: 11g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]