00b0F.
Bring rhubarb, apple, sugar, 1 tbsp water and ginger to a
Mix together the rhubarb, apples, sugar and 1/2 cup flour; set aside.
Blend together 1 1/2 cups flour, oatmeal, brown sugar, cinnamon, salt and margarine.
Press half of that mixture in a 9 x 13-inch baking dish.
Pour rhubarb and apple mixture over that; cover with remaining mixture.
Bake at 350\u00b0 for 45 to 50 minutes, or until brown.
ugars, corn starch, salt, cinnamon and nutmeg in 4-quart duch
Heat oven to 350 degrees F.
Spread fried apple mixture in a buttered 8- or 9-inch pan.
Combine apple crisp mix with cold butter. Mix with fork until mixture looks like course crumbs. Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden. Serve warm or at room temperature with whipped cream or ice cream.
ocessor, pulse, add the onion and apple and pulse until finely chopped.
5 degrees F. This recipe will use 6 3x2inch
Preheat oven to 400\u00b0F.
Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.
Preheat oven to 350 degrees.
Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
Bake for 20 minutes.
While apples are baking, mix the rest of the ingredients.
Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.
Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.
Combine rhubarb pieces or apple slices with 1 1/2 cups sugar and 3 tablespoons flour.
Place in greased 9 x 13-inch baking dish.
gar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
Cook
b>and rind, the rhubarb, red currant jell and sugar in a saucepan. Cover and
eparate saucepan, cover with water and simmer.
(Note place lids
Bring milk and 3/4 cup sugar to a boil in a medium saucepan. Stir in rice. Reduce heat and simmer, covered, for 50 mins, stirring occasionally. Remove lid and simmer for 10 mins, or until rice is creamy and thickened.
Meanwhile, combine rhubarb and remaining sugar in a large saucepan. Cook over low heat, stirring, for 10 mins, or until rhubarb is tender.
Layer creamed rice and stewed rhubarb in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.
e cherry juice and 1 tbsp of honey and bring the
beat 1/2 cup butter and sugar until fluffy. Add flour
1/2 cup sugar and vanilla until pale and creamy. Add eggs
n 8 inch cake pan and line with parchment paper. Sprinkle
Preheat oven to 400\u00b0F. Combine rhubarb and sugar in a large frying pan. Cook, stirring gently, until sugar has melted and rhubarb is just tender. Remove from heat and mix in berries. Distribute between 6 - 4 oz ramekins.
Place flour in a medium bowl and cut in butter until mixture resembles breadcrumbs. Add cinnamon, brown sugar and hazelnuts. Sprinkle over ramekins then bake for 20 mins, or until lightly browned.
Dust with powdered sugar to serve.