Name: Macaroon-Topped Rhubarb Cobbler
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Macaroon-Topped Rhubarb Cobbler

1. 4 cups sliced fresh or frozen rhubarb (1-inch pieces) -

2. 1 large apple, peeled and sliced -

3. 1/2 cup packed brown sugar -

4. 1/2 teaspoon ground cinnamon, divided -

5. 1 tablespoon cornstarch -

6. 2 tablespoons cold water -

7. 8 macaroons, crumbled -

8. 1 tablespoon butter, melted -

9. 2 tablespoons sugar -

10. Vanilla ice cream, optional -

How to cook deliciously - Macaroon-Topped Rhubarb Cobbler

1. Stage

In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon 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. Stage

In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture.

3. Stage

Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.