Ingredients
1
(16-oz.) pkg. frozen unsweetened sliced rhubarb
1
(16-oz.) pkg. frozen unsweetened whole strawberries
1
cup sugar
1/4
cup cornstarch
1
egg
1
(6.5-oz.) pkg. golden corn muffin and bread mix
1 1/4
cups rolled oats
1/4
cup butter or margarine, melted
2
tablespoons packed brown sugar
1/3
cup milk
1
pint (2 cups) vanilla ice cream
Preparation
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine rhubarb and strawberries.
In small bowl, combine sugar and cornstarch; mix well. Sprinkle sugar mixture over fruit; toss to coat.
Beat egg in medium bowl. Add all remaining ingredients except ice cream; mix well. Drop batter by teaspoonfuls evenly over fruit mixture.
Bake at 350°F. for 1 hour 5 minutes to 1 hour 15 minutes or until fruit mixture is bubbly in center and topping is golden brown. Serve warm with ice cream.
