| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Rolled oats |
| 3/4 |
c |
Brown sugar packed |
| 1/2 |
ts |
Cinnamon and nutmeg |
| 1/2 |
c |
Butter melted |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Cold water |
| 1 |
ts |
Grated orange rind |
| 1 1/2 |
c |
Chopped rhubarb |
| 1 |
c |
Slice strawberries |
| 1 |
c |
Slice apples |
| 1 |
c |
Blueberries |
INSTRUCTIONS
SAUCE
FILLING
In bowl combine with flour, oats, brown sugar,cinnamon and nutmeg. Stir in
butter. Press half of the mixture over bottom of greased 9 in square cake
pan. Sauce: In small saucepan combine sugar with cornstarch and whisk in
water and orange rind until smooth. Bring to a boil and reduce heat to
medium low and cook for 5 minutes more or until thickened and clear
whisking constantly. Filling: In bowl toss together chopped rhubarb,
strawberries, apples, and blueberries and arrange over base. Pour sauce
over top and sprinkle with remaining flour mixture. Bake at 350 for 50 to
60 minutes or until fruit is tender and topping is golden. Serve warm.
Posted to MM-Recipes Digest V3 #262
Date: Tue, 24 Sep 1996 21:59:35 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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