Pecan Strawberry Rhubarb Cobbler Recipe

Combine the first six ingredients; divide between two 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. Bake at 375 ° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. 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.