Recipe#4884

Title: Rhubarb-Blueberry Cobbler

From: L979@aol.com 
Date: Mon, 21 Jul 1997 10:45:40 EDT 

   2      cups          frozen unsweetened rhubarb
   2      cups          frozen unsweetened blueberries
     1/2  cup           sugar
   2      Tablespoons   + 1 tsp. cornstarch
   2      Tablespoons   orange juice
     1/4  teaspoon      ground ginger
   1      cup           light buttermilk baking mix
     1/3  cup           skim milk
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 mixtue 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
frrozen yogurt, if desired.