Raspberry-Rhubarb Pandowdy

Name: Raspberry-Rhubarb Pandowdy
Yield: Makes 10 Servings
Ingredients: rhubarb, 1 lb (500 g), cut into slices about ½ inch (12 mm) thick (about 3 cups); pecans, ½ cup (3 oz/90 g); low-fat (2%) milk, ⅓–½ cup (3–4 fl oz/80–125 ml); raspberries, 4 cups (1 lb/500 g); (all-purpose) flour, 1 cup (5 oz/155 g); unsalted butter, 6 Tbsp (3 oz/90 g), cut into chunks; salt, ¼ tsp; cornstarch, 1 Tbsp; granulated sugar, ⅓ cup (3 oz/90 g); baking powder, 2 tsp; light brown sugar, ¼ cup firmly packed(2 oz/60 g); rolled oats, ¾ cup (2¼ oz/67 g)

Preparation info

Makes
10
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This rustic dessert has a flaky, nutty, biscuitlike topping and lots of sweet, juicy fruit. Look for rhubarb, an edible plant, in the markets during spring and summer months. Be sure to trim away and discard any green parts before using.

Ingredients

For Topping

pecans, ½ cup (3 oz/90 g)
rolled oats

Dessert
Vegetarian
Summer
Spring

Method

Preheat oven to 375°F (190°C). Spread pecans in a single layer on a baking sheet and toast in oven until lightly browned, 5–8 minutes. Remove from oven and let cool slightly, then chop coarsely and set aside. Leave oven on.
To make topping, in a food proc