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Macaroon-Topped Rhubarb Cobbler

 Macaroon-Topped Rhubarb Cobbler
Crumbled macaroons are a unique addition to this cobbler's topping. Serve hearty helpings alone or with vanilla ice cream.
4 ServingsPrep/Total Time: 30 min.


  • 4 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1 large apple, peeled and sliced
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 8 macaroons, crumbled
  • 1 tablespoon butter, melted
  • 2 tablespoons sugar
  • Vanilla ice cream, optional


  • In a large skillet, combine the rhubarb, apple, brown sugar and 1/4
  • teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer
  • for 10-13 minutes or until rhubarb is very tender. Combine
  • cornstarch and water smooth; gradually add to the fruit mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Transfer to an ungreased 1-qt. baking dish.
  • In a small bowl, combine the crumbled cookies, butter, sugar and
  • remaining cinnamon. Sprinkle over fruit mixture.
  • Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
  • Serve warm with ice cream if desired. Yield: 4 servings.

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Macaroon-Topped Rhubarb Cobbler (continued)

Nutritional Facts: 1 serving (1 piece) equals 368 calories, 12 g fat (7 g saturated fat), 8 mg cholesterol, 45 mg sodium, 62 g carbohydrate, 5 g fiber, 3 g protein.