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FareShare Gazette Recipes -- July 2005 - R's


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Rhubarb and Apple Cobbler

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                      * Exported from MasterCook *

                        Rhubarb and Apple Cobbler

Recipe By : The Rice Cookbook; Australian Women's Weekly
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-07 Jul 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium apples -- (300 g)
peeled and sliced
5 cups chopped fresh rhubarb -- (550 g)
1/2 cup caster sugar -- (110 g)
[very finely granulated white sugar]
1/4 cup apple juice -- (60 mL)
1/2 teaspoon ground cinnamon -- (2 mL)
1/2 cup self-rising flour -- (75 g)
[see note]
1/3 cup rice flour -- (50 g)
1/3 cup ground almonds -- (40 g)
2 tablespoons brown sugar -- (30 mL)
1/4 cup sour cream -- (60 mL)
2 tablespoons flaked almonds -- (30 mL)

Combine apples, rhubarb, caster sugar and juice in a pan; stir over heat,
without boiling, until sugar is dissolved. Simmer, covered, about 10
minutes or until apples are tender. Spread the mixture into a shallow
ovenproof dish (1 liter/4-cup capacity).

Process the cinnamon, flours, ground almonds, brown sugar and the sour
cream until the mixture forms a ball.

Knead the dough lightly on a floured surface; roll out to a thickness of 6
millimeters (1/4 inch). Cut pastry into 5 cm (2-inch) shapes.

Overlap the shapes on the rhubarb mixture and sprinkle with flaked

Bake in a moderate (350F/180C) oven for about 40 minutes or until browned.

Serves 4 to 6.

Recipe best made close to serving. Not suitable for freezing. The apple
mixture is suitable for microwaving.

Note - substitute for self-rising flour: plain all-purpose flour and
baking powder in the proportions of 1 cup (150 g) plain flour to 2 level
teaspoons (10 mL) baking powder sifted together several times.

Hallie's note - in this recipe you can easily use a regular white
granulated sugar in place of the caster sugar if you need to; assuming
your regular sugar is not very coarse. If necessary you could whirl the
sugar in a blender or food processor for a moment but not long enough to
turn it into a powder.

From The Rice Cookbook; Australian Women's Weekly; 1999.
ISBN 1-86396-033-3.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 17 July 2005.

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 264 Calories; 9g Fat (30.1% calories from 
fat); 6g Protein; 42g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 210mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 
1 1/2 Fat; 1/2 Other Carbohydrates.

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