Rhubarb Almond Cobbler

Strawberry Rhubarb Crumble

Описание:

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SYRUP

- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup water
- 1 teaspoon vanilla

In a saucepan, mix the cornstarch and sugar. Add water and cook over medium-high heat until thickened. Once thickened, remove from heat and add vanilla. (Adding vanilla over heat will diminish the vanilla flavor.) Set aside.

CRUMBLE

- 1 cup flour
- 3/4 cup old fashioned oats
- 1 cup brown sugar
- 1/2 cup chilled butter, cut in small pieces
- 1 teaspoon cinnamon
- 4 cups finely chopped rhubarb
- 1 cup fresh strawberries, hulled and chopped

Mix all dry ingredients then add butter. Using a pastry cutter, cut butter into mixture until coarse crumbs form and no large bits of butter are left. Pour half of the crumble into a greased 9×9 pan. Press lightly into the pan. Then pour rhubarb and strawberries on top of crumble crust. Spread evenly and pour prepared syrup over the rhubarb and strawberries. Finish by adding the rest of the crumbs evenly over the top. Place in a preheated 350-degree oven for 50-60 minutes. The edges will be bubbling and the crumble will become firm. Let cool for 30 minutes and serve warm or at room temperature.

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You'll Need:

1 cup granulated sugar
6 cups fresh rhubarb, cut into 1/2-inch pieces or frozen
2 tablespoons all-purpose flour
1/2 cup toasted slivered almonds or pecans
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter or margarine
1/4 cup milk
1/2 cup water
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1/4 teaspoon salt
1 slightly beaten egg
Light cream or vanilla ice cream

Procedures : In a large saucepan, combine 1/2 cup of the sugar and 1/2 cup water. Bring to boiling; add fresh or frozen (undrained) rhubarb. Reduce heat; cover and simmer for 5 minutes or until tender.

Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly. Stir in the 2 tablespoons butter and almonds. Keep hot. Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.

Combine egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot rhubarb into a 1 1/2-quart casserole. Quickly spoon biscuit topper in 6 mounds atop rhubarb. Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden.

Serve warm with cream or ice cream.

Makes 6 servings