Rhubarb and Strawberry Cobbler

Ingredients

• 1 package refrigerated sugar cookie dough , 16.5 ounce
• 8 cups chopped fresh rhubarb (
• 0.33 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon lemon juice
• 1 can strawberry pie filling , 21 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Place 8 large custard cups on a baking sheet.

2. 2

   Chop chilled cookie dough into ¼-inch cubes; set aside. Combine rhubarb, sugar, cinnamon, and lemon juice in a bowl; fill each custard cup half full with rhubarb mixture.

3. 3

   Spoon strawberry pie filling over rhubarb; sprinkle cubed cookie dough on top, leaving some open spaces between cookie cubes so the filling does not overflow when baking. There may be some cookie dough left over.

4. 4

   Bake in the preheated oven until dough is fully cooked and starting to brown around edges, about 45 minutes.