• Mixture:
  1. 1 pound rhubarb, sliced thinly on the bias
  2. 1 pound Rome or McIntosh apples, sliced thinly
  3. 2 tablespoons lemon juice
  4. 2 tablespoons unbleached flour
  5. 2 tablespoons cornstarch
  6. 1/2 cup honey
  7. 1/2 cup apple juice
  8. 1 teaspoon salt
  • Topping
  1. 2 cups whole wheat flour
  2. 4 egg whites (or 1/2 cup egg substitute)
  3. 1/2 cup nonfat yogurt or buttermilk
  4. 1/2 cup apple juice or honey


  1. Combine all rhubarb and Apple Mixture ingredients in a mixing bowl.
  2. In a separate bowl combine the Cobbler Topping Ingredients.
  3. Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top.
  4. Bake the cobbler in a 375 degree oven for 20 to 25 minutes.
  5. Serve warm.
  6. May be served as is, or drizzle some nonfat unsweetened yogurt over the top.
  7. Yield: 6 or more servings

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