posted by PAH 06-02-100 6:22 PM
Very Berry Rhubarb Cobbler
2 Cups Rhubarb, Cut into 1" pieces
2 Cups Fresh Strawberries, sliced
1 Cup Fresh Blueberries
1 3/4 Cups Sugar
2 Tbl. Cornstarch
1 Tbl. Balsamic Vinegar
1 (7 oz.) Can Reddi-Wip Whipped Topping (Instant Real Whipped Light Cream)
Fresh Nutmeg
Topping:
1 Cup Flour
3/4 Cup Sugar
1/2 tsp. Salt
1/3 Cup Thinly Sliced Almonds
1 Egg
6 Tbl. Butter or Margarine (not spread), melted
Preheat oven to 375º. Butter a 9 x 13 pan.
Mix together rhubarb, sliced strawberries and blueberries. Mix in sugar, cornstarch and vinegar and place in prepared pan.
Mix together flour, sugar, salt and almonds. Stir in egg until crumbly. Crumble over top of fruit. Drizzle with butter or margarine.
Bake at 375º for 35-40 minutes or until topping is golden brown and mixture is bubbly. Cool to slightly warm and serve with Reddi-Wip Whipped Topping. Grate a little fresh nutmeg over whipped topping.
Makes 6 servings.