Homestyle Chicken Barley Soup
INGREDIENTS:
3 c Slice fresh or frozen 1 ts Baking powder
-rhubarb, 1/2 inch pieces 1/4 ts Salt
1 c Cubed peeled apples 4 tb Butter or margarine
1/2 c To 1 c Sliced strawberries 2/3 c Packed brown sugar
1/3 c Sugar 2/3 c Quick-cooking oats
1/2 ts Ground cinnamon Vanilla ice cream, optional
1/2 c All-purpose flour
3 c Slice fresh or frozen 1 ts Baking powder
-rhubarb, 1/2 inch pieces 1/4 ts Salt
1 c Cubed peeled apples 4 tb Butter or margarine
1/2 c To 1 c Sliced strawberries 2/3 c Packed brown sugar
1/3 c Sugar 2/3 c Quick-cooking oats
1/2 ts Ground cinnamon Vanilla ice cream, optional
1/2 c All-purpose flour
Combine rhubarb, apples and strawberries; spoon into a greased 8 inch square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream, if desired. Yield: 6-8 servings.