Strawberry Rhubarb Cobbler

4 c Chopped rhubarb

2 c Strawberries, thickly sliced

2 tb Cornstarch

2 tb Water

1/2 c Brown rice syrup

--COBBLER TOPPING

-- 1 1/4 c Wholewheat pastry flour

2 ts Baking powder

1/4 ts Salt

3/4 ts Cinnamon

1/4 ts Nutmeg

1/4 c Chilled margarine

1/2 c Soy milk

1/4 c Brown rice syrup

Preheat oven to 400F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb & strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside. TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & 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.