Strawberry-Rhubarb Pandowdy

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* Exported from MasterCook *

 

Strawberry-Rhubarb Pandowdy

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 231

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds rhubarb stalks

1 pint strawberries -- hulled and chopped

1/2 cup light brown sugar -- to taste, up to 2/3

1 teaspoon cinnamon

1 dash ground nutmeg

1 dash ground cloves

***BATTER***

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites -- lightly beaten

1/4 cup light brown sugar

2/3 cup vanilla nonfat yogurt

 

6 servings

 

Pandowdy is an old American term for a baked dessert of fruit, most often

apples, covered with a lightly sweetened batter. It makes for a simple,

homey dessert. Before I improvised this recipe, I'd never seen this

presentation for that classic spring duo, strawberries and rhubarb. It's a

nice alternative to baking them, as is usually done, in a pastry crust.

 

Preheat the oven to 350 degrees.

 

Trim the rhubarb and cut into 1-inch slices. Place in a saucepan and cover

with water. Bring to a simmer and cook until soft, about 10 to 15

minutes. Let drain for several minutes in a colander. In a mixing bowl,

combine with the strawberries, sugar, and spices and stir well to

combine. Pour into a lightly oiled, 9-by 9-inch baking pan.

 

Combine the flour, baking powder, baking soda, and salt in a mixing

bowl. In another bowl, combine the egg whites, sugar, and yogurt and stir

together until thoroughly blended. Make a well in the center of the dry

ingredients and pour the wet mixture into it. Stir vigorously until

smooth. Pour over the strawberry-rhubarb mixture. Bake for 35 to 40

minutes, or until the top is golden brown. Serve warm or at room temperature.

 

Calories: 235, Total fat: 0 g, Carbohydrate: 51 g, Cholesterol: 1 g,

Protein: 6 g, Sodium: 145 mg

 

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