| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 4 | c | Chopped rhubarb |
| 2 | c | Strawberries, thickly sliced |
| 2 | T | Cornstarch |
| 2 | T | Water |
| 1/2 | c | Brown rice syrup |
| 1 1/4 | c | Wholewheat pastry flour |
| 2 | t | Baking powder |
| 1/4 | t | Salt |
| 3/4 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1/4 | c | Chilled margarine |
| 1/2 | c | Soy milk |
| 1/4 | c | Brown rice syrup |
INSTRUCTIONS
Preheat oven to 400F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb & strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside. TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only enough to blend. Drop by tablespoonfuls onto the fruit mixture. Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 1.1mg
Sodium: 332.9mg
Potassium: 263.4mg
Carbohydrates: 7.6g
Fiber: 1.8g
Sugar: 1.4g
Protein: 1.3g