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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Crumbled macaroons are a unique addition to this cobbler's topping. Serve hearty helpings alone or with vanilla ice cream. Ingredients:
4 cups sliced fresh or frozen rhubarb (1-inch pieces) |
1 large apple, peeled and sliced |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon, divided |
1 tablespoon cornstarch |
2 tablespoons cold water |
8 macaroons, crumbled |
1 tablespoon butter, melted |
2 tablespoons sugar |
vanilla ice cream, optional |
Directions:
1. In a large skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until rhubarb is very tender. Combine cornstarch and water smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to an ungreased 1-qt. baking dish.
2. In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture.
3. Broil 4 in. from the heat for 3-5 minutes or until lightly browned. Serve warm with ice cream if desired. Yield: 4 servings.
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