recipelink.com Chat Room Recipe Swap - 2001-05-26
From: Kelly~WA

Rhubarb and Apple Cobbler
Yield: 6 or more servings

Rhubarb and Apple Mixture
1 pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt

Cobbler Topping
2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey

Combine all Rhubarb and Apple Mixture ingredients in a mixing bowl. In a separate bowl combine the Cobbler Topping ingredients.

Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375 degree oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top.