Rhubarb-blueberry cobbler
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Frozen unsweetened rhubarb |
| 2 | cups | Frozen unsweetened blueberries |
| ½ | cup | Sugar |
| 2 | tablespoons | Plus 1 tsp. cornstarch |
| 2 | tablespoons | Orange juice |
| ¼ | teaspoon | Ground ginger |
| 1 | cup | Light buttermilk baking mix |
| ⅓ | cup | Skim milk |
Directions
Heat oven to 350. In 2 quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice and ginger. Cook over medium heat for 8 to 17 minutes, or until mixtue is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1½ quart baking dish. Set aside.
Combine baking mix and milk in small mixing bowl. Stir just until moistened. Drop mixture by tablespoonfuls onto fruit mixture. Bake for 28-34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frrozen yogurt, if desired.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997