MACAROON-TOPPED RHUBARB COBBLER

Macaroon-Topped Rhubarb Cobbler image

Crumbled macaroons are a surprising addition to this cobbler's topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 large apple, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon, divided
1 tablespoon cornstarch
2 tablespoons cold water
8 macaroons, crumbled
1 tablespoon butter, melted
2 tablespoons sugar
Vanilla ice cream, optional

Steps:

In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture. , Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 368 calories, Fat 12g fat (7g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 62g carbohydrate (55g sugars, Fiber 5g fiber), Protein 3g protein.