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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love the sound of the rhubarb with toasted almonds.... this recipe is from Great Recipes... I have not tried it yet... need to convert the cobbler top so I can have it.. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve warm with cream or ice cream.
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