Recipe - Rhubarb-Blueberry Cobbler

2 cup Frozen unsweetened rhubarb
2 cup Frozen unsweetened
blueberries
One half cup Sugar
2 tablespoon Plus 1 tsp. cornstarch
2 tablespoon Orange juice
One fourth teaspoon Ground ginger
1 cup Light buttermilk baking mix
1/3 cup Skim milk

Heat oven to 350. In 2 quart saucepan, combine rhubarb, blueberries, sugar,
cornstarch, juice and ginger. Cook over medium heat for 8 to 17 minutes, or
until mixtue is thickened, stirring frequently. Remove from heat. Spoon
mixture into shallow 1 One half quart baking dish. Set aside.

Combine baking mix and milk in small mixing bowl. Stir just until
moistened. Drop mixture by tablespoonfuls onto fruit mixture. Bake for
2834 minutes, or until topping is golden brown. Serve warm with lowfat
ice cream or frrozen yogurt, if desired.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997