| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Chopped rhubarb |
| 2 |
c |
Strawberries, thickly sliced |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
c |
Brown rice syrup |
| 1 1/4 |
c |
Wholewheat pastry flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Chilled margarine |
| 1/2 |
c |
Soy milk |
| 1/4 |
c |
Brown rice syrup |
INSTRUCTIONS
COBBLER TOPPING
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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