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Rhubarb + Apple Cobbler




Source of Recipe


from aboutcom
Rhubarb + Apple Cobbler

Rhubarb and Apple Mixture:
1 pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt
Combine all ingredients in a mixing bowl

Cobbler Topping: In a separate bowl combine the following:
2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey

Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping
mixture over the top. Bake the cobbler in a 375°F oven for 20 to 25 minutes.
Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt
over the top. Yield: 6 or more servings