STRAWBERRY RHUBARB FOOL

STRAWBERRY RHUBARB FOOL image

Yield Serves 6

Number Of Ingredients 15

4-5 stalks rhubarb, cut into 2" slices.
3 - 4 cups fresh strawberries, cut up
---about 2 1/2 lbs. fruit
2 cups sugar
1/3 cup tapioca flour
1 stick butter
1 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup spelt or oats
1/2 teaspoon cinnamon
1 egg, beaten
1/2 cup sour cream
1/3 cup milk
1/2 teaspoon almond extract

Steps:

Combine tapioca flour and 1 cup of sugar with the cut up fruit. Set aside. Bottom crust: whisk flour, salt, 1 cup of sugar. Cut in butter. Set aside remainder for topping. Add cinnamon, baking powder, egg. Stir until just combined and pat into 9" baking dish or rectangular baking dish 9x11. Bake 15 minutes. Put fruit on top. Combine remaining sugar, sour cream, milk, almond extract and pour over fruit. Top with reserved crumb mixture and 3 T. sugar. Bake 45 - 55 minutes. Note: Put some foil on bottom on oven to catch spillage. Be sure center is done. A rectangular dish may work better for this reason.