Macaroon-Topped Rhubarb Cobbler
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen
Ingredients
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4 cups sliced fresh or frozen rhubarb (1-inch pieces)
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1 large apple, peeled and sliced
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1/2 cup packed brown sugar
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1/2 teaspoon ground cinnamon, divided
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1 tablespoon cornstarch
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2 tablespoons cold water
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8 macaroons, crumbled
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1 tablespoon butter, melted
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2 tablespoons sugar
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Vanilla ice cream, optional
Directions
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1.
In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
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2.
In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture.
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3.
Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.
Nutrition Facts
1 serving: 368 calories, 12g fat (7g saturated fat), 8mg cholesterol, 45mg sodium, 62g carbohydrate (55g sugars, 5g fiber), 3g protein.
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