Rhubarb-Blueberry Cobbler

Recipe Ingredients

2 cups	474ml	Frozen unsweetened rhubarb
2 cups	474ml	Frozen unsweetened blueberries
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	+ 1 tsp cornstarch
2 tablespoons	30ml	Orange juice
1/4 teaspoon	1.3ml	Ground ginger
1 cup	237ml	Light buttermilk baking mix
1/3 cup	78ml	Skim milk

Recipe Instructions

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 mixture 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 frozen yogurt, if desired.

Source:
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