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

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