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