| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Cakes, Desserts, Low-cal, Fruits |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
|
Pkg 20 oz frozen rhubarb |
| 2 1/4 |
c |
Frozen strawberries |
| 3 |
sl |
Bread,cut into cubes 1 1/2c. |
| 3/4 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Packed light brown sugar |
| 1/2 |
ts |
Ground cinnamon |
| 3 |
tb |
Butter, melted |
INSTRUCTIONS
1. Preheat oven to 375 degrees. Combine sugar and cornstarch in saucepan.
Add rhubarb. Cook over medium heat, stirring constantly, until
thickened and bubbly. Remove from heat. Stir in strawberries. 2.
Combine bread, cracker crumbs, brown sugar and cinnamon in small bowl.
Stir in butter. 3. Spoon half of fruit mixture into 1 1/2 quart baking
dish. Cover with half of bread mixture. Repeat the layering. Cover. Bake 20
minutes. Uncover, Bake 10 minutes more.
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