| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Desserts | 6 | Servings | |
INGREDIENTS
| 5 1/2 | c | 1/2-inch sliced rhubarb |
| about 1 1/2 lbs. | ||
| I substituted a 16 oz. | ||
| Frozen pkg of rhubarb | ||
| thawed | ||
| 1/4 | c | Honey |
| 1 | t | Grated lime rind |
| or dried lemon peel | ||
| Vegetable cooking spray | ||
| 1/3 | c | Regular oats |
| 1/3 | c | All-purpose flour |
| 1/4 | c | Brown sugar, packed |
| 3 | T | Chilled stick margarine |
| cut into small piece | ||
| 1 1/2 | c | Vanilla nonfat frozen yogurt |
INSTRUCTIONS
Combine the first 3 ingredients in a bow, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkl over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb is tender. Serve with frozen yogurt. Yield: 6 servings. Posted to Master Cook Recipes List, Digest #109 Date: Wed, 05 Jun 1996 07:40:05 -0700 From: Gerald Edgerton <jerrye@wizard.com>
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