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      Title: Macaroon-Topped Rhubarb Cobbler
 Categories: Fruits, Pies
      Yield: 4 Servings

      4 c  Rhubarb; sliced 1"
      1 lg Apple; peeled, sliced
    1/2 c  Brown sugar; packed
    1/2 ts Ground cinnamon; divided
      1 tb Corn starch
      2 tb Water; cold
      8    Macaroons; crumbled
      1 tb Butter; melted
      2 tb Sugar
           Vanilla ice cream
           - (optional)

  In a large cast-iron or other ovenproof skillet, combine the
  rhubarb, apple, brown sugar, and 1/4 ts cinnamon; bring to a boil.
  Reduce heat; cover and simmer until rhubarb is very tender, 10 to
  13 minutes. Combine corn starch 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" from the heat until lightly browned, 3 to 5 minutes. If
  desired, serve warm with ice cream.

  Taste of Home Test Kitchen

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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