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	* Exported from MasterCook * Rhubarb and Apple Cobbler Recipe By : The Rice Cookbook; Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium apples -- (300 g) peeled and sliced 5 cups chopped fresh rhubarb -- (550 g) 1/2 cup caster sugar -- (110 g) [very finely granulated white sugar] 1/4 cup apple juice -- (60 mL) 1/2 teaspoon ground cinnamon -- (2 mL) 1/2 cup self-rising flour -- (75 g) [see note] 1/3 cup rice flour -- (50 g) 1/3 cup ground almonds -- (40 g) 2 tablespoons brown sugar -- (30 mL) 1/4 cup sour cream -- (60 mL) 2 tablespoons flaked almonds -- (30 mL) Combine apples, rhubarb, caster sugar and juice in a pan; stir over heat, without boiling, until sugar is dissolved. Simmer, covered, about 10 minutes or until apples are tender. Spread the mixture into a shallow ovenproof dish (1 liter/4-cup capacity). Process the cinnamon, flours, ground almonds, brown sugar and the sour cream until the mixture forms a ball. Knead the dough lightly on a floured surface; roll out to a thickness of 6 millimeters (1/4 inch). Cut pastry into 5 cm (2-inch) shapes. Overlap the shapes on the rhubarb mixture and sprinkle with flaked almonds. Bake in a moderate (350F/180C) oven for about 40 minutes or until browned. Serves 4 to 6. Recipe best made close to serving. Not suitable for freezing. The apple mixture is suitable for microwaving. Note - substitute for self-rising flour: plain all-purpose flour and baking powder in the proportions of 1 cup (150 g) plain flour to 2 level teaspoons (10 mL) baking powder sifted together several times. Hallie's note - in this recipe you can easily use a regular white granulated sugar in place of the caster sugar if you need to; assuming your regular sugar is not very coarse. If necessary you could whirl the sugar in a blender or food processor for a moment but not long enough to turn it into a powder. From The Rice Cookbook; Australian Women's Weekly; 1999. ISBN 1-86396-033-3. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 9g Fat (30.1% calories from fat); 6g Protein; 42g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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