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Ingredientes
- 2 c. sugar
- 15Â 1/2 Tbsp. cornstarch
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd ginger
- 8 c. frzn rhubarb - (abt 2 lbs) unthawed
- 1 c. fresh or possibly frzn cranberries
- 1/4 c. frzn concentrated cranberry
- Â Â juice cocktail thawed
- 1/2 c. unsalted butter - (1 stick) room temperature
- 1 lrg egg
- 1 tsp vanilla extract
- 1/2 c. whole lowfat milk
- 1 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- Â Â Vanilla ice cream for serving
Direcciones
- Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish.
- Whisk 1 c. sugar and next 3 ingredients in large bowl to blend. Fold in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake till heated through and bubbling, about 30 min.
- Meanwhile, beat butter and remaining 1 c. sugar in medium bowl till blended. Beat in egg and vanilla, then lowfat milk. Sift flour, baking pwdr and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over warm fruit mix. Bake cobbler till topping is golden brown and filling is bubbling thickly, about 45 min.
- Transfer cobbler to bowls or possibly goblets and top with ice cream.
- This recipe yields 8 to 10 servings.
- Comments: For an elegant touch, serve the cobbler in oversize goblets and top with ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 8 servings | |
| Calories 492 | |
| Calories from Fat 131 | 27% |
| Total Fat 14.8g | 19% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 265mg | 11% |
| Potassium 364mg | 10% |
| Total Carbs 87.08g | 23% |
| Dietary Fiber 3.1g | 10% |
| Sugars 56.11g | 37% |
| Protein 4.52g | 7% |
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