Preparation:
In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup of sugar and cornstarch. Grad- ually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt baking dish and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk Mix well. Drop by tablespoon- fuls onto rhubarb mixture. Bake at 3500 for 35-40 minutes or until the fruit is bub- I bly and the top is golden brown. Sprin- kle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired. |
