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VERY BERRY RHUBARB COBBLER

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • 2 cups chopped fresh rhubarb
  • 2 cups sliced fresh strawberries
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon balsamic vinegar
  • 1-3/4 cups granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 cup Ultragrain® All Purpose Flour
  • 1/3 cup sliced almonds
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1/3 cup Fleischmann's® Original-stick, melted
  • Reddi-wip® Original Dairy Whipped Topping
  • Ground nutmeg, optional
DIRECTIONS

Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11x7-inch baking dish; set aside.

Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with Fleischmann’s.

Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with Reddi-wip. Sprinkle with nutmeg, if desired.