Yield: 6 servings
|2 pounds||Trimmed rhubarb stalks; in|
|6 tablespoons||Butter; melted|
|2 cups||Fresh slice strawberries|
|Heavy or whipped cream (opt)|
|2 cups||Homemade dry bread crumbs|
Preheat the oven to 350F. Place the rhubarb in a saucepan with the water and sugar, cover, and cook until tender, abt 5 mins. Set aside.
Put the bread crumbs in a bowl with the melted butter and toss to coat all the crumbs. Spread the cooked rhubarb in an 8-inch square baking dish. Sprinkl the crumbs evenly over the and bake for abt 30 mins, or until the crumbs are browned. Just before serving, put a large spoonful of sliced strawberries in a dessert dish, then place a serving of warm Rhubarb Betty beside it. Serve with cream or whipped cream. Submitted By BILL SPALDING On 05-21-95