MACAROON-TOPPED RHUBARB COBBLER

Crumbled macaroons are a unique addition to this cobbler’s topping. Serve hearty helpings alone or with vanilla ice cream.

—Taste of Home Test Kitchen

Takes: 30 min. • Makes: 4 servings

• 4 cups sliced fresh or frozen rhubarb (1-in. pieces)
• 1 large apple, peeled and sliced
• ½ cup packed brown sugar
• ½ tsp. ground cinnamon, divided
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water
• 8 macaroons, crumbled
• 1 Tbsp. butter, melted
• 2 Tbsp. sugar
•  Vanilla ice cream, optional

1. 1. In a large cast-iron or other ovenproof skillet, combine rhubarb, apple, brown sugar and ¼ tsp. cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
2. 2. In a small bowl, combine the crumbled cookies, butter, sugar and the remaining cinnamon. Sprinkle over fruit mixture.
3. 3. Broil the cobbler 4 in. from the heat until lightly browned, for 3-5 minutes. If desired, serve warm with ice cream.

Note: If using frozen rhubarb, measure rhubarb while it is still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

1 serving: 368 cal., 12g fat (7g sat. fat), 8mg chol., 45mg sod., 62g carb. (55g sugars, 5g fiber), 3g pro.