CHERRY RHUBARB BETTY

Cherry Rhubarb Betty image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 13

1/2 cup(s) granulated sugar
1 tablespoon(s) cornstarch
2 1/2 cup(s) fresh or frozen rhubarb
2 cup(s) cherry pie filling (apple may be used or other fruit)
1/2 cup(s) panko bread crumbs
3/4 cup(s) graham cracker crumbs
1/4 cup(s) brown sugar, lightly packed
1 tablespoon(s) lemon juice
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) nutmeg
3 tablespoon(s) butter, melted
1/2 teaspoon(s) grated lemon rind
1/3 cup(s) hot water

Steps:

Preheat oven to 375. Combine granulated sugar and cornstarch in a large saucepan. Add rhubarb and cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Stir in pie filling, lemon juice and rind. Combine bread crumbs, cracker crumbs, brown sugar and spices in small bowl. Stir in butter. Spoon half of the fruit mixture into a 1 1/2 quart baking dish, or a 9x13-inch baking pan. Cover with half of the bread and cracker mixture. Repeat the layering ending with crumbs on top. Pour water evenly and slowly over top. Cover with foil. Bake 25 minutes, then uncover and bake 15 minutes more. Great served with Chocolate Sauce drizzled over top or serve with whipped cream or vanilla ice cream.