Ingredients
- 4 c rhubarb (chopped)
- 2 c strawberries
- 1 1/4 c wholewheat pastry flour
- 1/2 c soy milk
- 3/4 c brown rice syrup
- 1/4 c margarine (chilled)
- 2 tb water
- 2 tb cornstarch
- 2 ts baking powder
- 3/4 ts cinnamon
- 1/4 ts salt
- 1/4 ts nutmeg
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.
