Title: Rhubarb-Blueberry Cobbler
Categories: Dessert
Yield: 8 Servings

2	c	Frozen unsweetened rhubarb
2	c	Frozen unsweetened blueberries
1/2	c	Sugar
2	tb	+ 1 tsp. cornstarch
2	tb	Orange juice
1/4	ts	Ground ginger
1	c	Light buttermilk baking mix
1/3	c	Skim milk

Heat oven to 350. In 2 quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice and ginger. Cook over medium heat for 8 to 17 minutes, or until mixtue is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1 1/2 quart baking dish. Set aside.

Combine baking mix and milk in small mixing bowl. Stir just until moistened. Drop mixture by tablespoonfuls onto fruit mixture. Bake for 28-34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frrozen yogurt, if desired.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cookbook

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