Ingredients
1 cup sliced fresh or frozen rhubarb1 cup sliced fresh strawberries1/4 cup sugar1 tablespoon quick-cooking tapioca1 teaspoon lemon juiceDash saltTOPPING:1/3 cup all-purpose flour1/4 cup chopped pecans3 tablespoons sugar1/8 teaspoon baking powderDash salt2 tablespoons cold butter1 large egg, room temperatureSAUCE:1/2 cup vanilla ice cream2-1/4 teaspoons Marsala wine
Preparation
Preheat air fryer to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
Place ramekins on tray in air-fryer basket. Cook until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.
