Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Frozen unsweetened rhubarb

  2. 2 cups 474ml Frozen unsweetened blueberries

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 2 tablespoons 30ml 1 tsp cornstarch

  5. 2 tablespoons 30ml Orange juice

  6. 1/4 teaspoon 1 1/3ml Ground ginger

  7. 1 cup 237ml Light buttermilk baking mix

  8. 1/3 cup 78ml Skim milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 mixture is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1 1/2 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 28-34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frozen yogurt, if desired.


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