| 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 |
ts |
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 |
tb |
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>
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”