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Full Online Book HomeLearning KitchenFruit - Very Berry Rhubarb Cobbler
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Fruit - Very Berry Rhubarb Cobbler Post by :fibogann Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1038

Click below to download : Fruit - Very Berry Rhubarb Cobbler (Format : PDF)

Fruit - 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

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.
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1 can (20 ounce) pineapple chunks, drained 1 can (15 ounce) Mandarin oranges, drained 1 jar (6 ounce) maraschino cherries, drained, each cut in half 2 medium bananas, sliced 1 cup miniature marshmallows 1/2 cup flaked coconut, toasted 1/2 cup chopped pecans, toasted 1 container (8 ounce) reduced-fat sour cream 2 tablespoons lemon juice Tip: One can (16 1/2 ounce) dark sweet pitted cherries, drained, can be substituted for maraschino cherries. In large bowl, combine pineapple, oranges, cherries, bananas, marshmallows, coconut and pecans. Gently fold in sour cream and lemon juice. Cover and chill until serving time.