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Receta Rhubarb Strawberry Cobbler
by Global Cookbook

Rhubarb Strawberry Cobbler
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Ingredientes

  • 1 1/3 c. all-purpose flour
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp baking pwdr
  • 2 Tbsp. margarine cut in small pcs
  • 1 Tbsp. Canola oil
  • 5 Tbsp. skim lowfat milk
  • 2 tsp lemon juice
  • 3/4 c. sugar
  • 2 Tbsp. sugar
  • 2 1/2 Tbsp. cornstarch
  • 1/4 tsp grnd cinnamon
  • 1/3 c. cranberry juice cocktail
  • 1 tsp lemon peel -- grated
  • 2 2/3 c. rhubarb cut in 3/4" pcs
  • 1 1/2 c. strawberries -- halved
  • 1/2 tsp margarine

Direcciones

  1. CRUST: In a medium-sized bowl, thoroughly stir together the flour, sugar, baking pwdr, and salt. Add in the margarine and oil, using a pastry blender till mix resembles coarse meal.
  2. Stir together the lowfat milk and lemon juice; add in to the flour mix, tossing with a fork till proportionately blended. Pat into a ball and lay between sheets of wax paper. Roll out to fit a 8" square or possibly round pan.
  3. FILLING: In a 2 qt saucepan, stir together the sugar, cornstarch, and cinnamon. Stir in the cranberry juice and lemon peel till smooth.
  4. Add in the rhubarb, strawberries and margarine; bring to a boil, reduce heat slightly and cook 3 min, stirring constantly, till thickened.
  5. Spoon into the pan and lay the crust on top. Tuck under the edges and make several slashes in the dough.
  6. Bake in a preheated 375 F oven for about 35 min, till the crust is golden brown and the filling is bubbly. Cold 30 min.