Strawberry

Ingredients

550 gr rhubarb
300 gr strawberries
16 gr cornstarch
30 ml water
90 gr brown rice syrup
160 gr wholewheat pastry flour
9 gr baking powder
1 gr salt
2 gr cinnamon
1 gr nutmeg
55 gr margarine
120 ml soy milk

Instructions

Preheat oven to 200ºC . Lightly oil a shallow 3 litre baking dish. Gently toss together the rhubarb & strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside. TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only enough to blend. Drop by tablespoonfuls onto the fruit mixture. Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature.