Macaroon-Topped Rhubarb Cobbler

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 4 servings

Ingredients

• 4 cups sliced fresh or frozen rhubarb (1-inch pieces)
• 1 large apple, peeled and sliced
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon, divided
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 8 macaroons, crumbled
• 1 tablespoon butter, melted
• 2 tablespoons sugar
• Vanilla ice cream, optional

Directions

1. In a large skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until rhubarb is very tender. Combine cornstarch and water smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to an ungreased 1-qt. baking dish.
2. In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture.
3. Broil 4 in. from the heat for 3-5 minutes or until lightly browned. Serve warm with ice cream if desired. Yield: 4 servings.

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