Strawberry-Rhubarb Betty
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | package |
rhubarb
frozen, 20 ounces |
*
|
| 2 ¼ | cups |
strawberries
frozen |
*
|
| 3 | slices |
bread
cut into cubes |
|
| ¾ | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
brown sugar, light
packed |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| 3 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 1 | package |
rhubarb
frozen, 20 ounces |
*
|
| 532 | ml |
strawberries
frozen |
*
|
| 3 | slices |
bread
cut into cubes |
|
| 177 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
brown sugar, light
packed |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 45 | ml |
butter
melted |
|
Directions
Preheat oven to 375℉ (190℃).
Combine sugar and cornstarch in saucepan.
Add rhubarb.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in strawberries.
Combine bread, cracker crumbs, brown sugar and cinnamon in small bowl.
Stir in butter.
Spoon half of fruit mixture into 1½ quart baking dish .
Cover with half of bread mixture.
Repeat the layering.
Cover.
Bake 20 minutes.
Uncover, bake 10 minutes more.
