| 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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