Strawberry

Ingredients

4 c rhubarb
2 c strawberries
2 tb cornstarch
2 tb water
3/4 c brown rice syrup
1 1/4 c wholewheat pastry flour
2 ts baking powder
1/4 ts salt
3/4 ts cinnamon
1/4 ts nutmeg
1/4 c margarine
1/2 c soy milk

Instructions

Preheat oven to 400F. Lightly oil a shallow 3-quart 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.