- 3 c. chopped rhubarb
- 1 c. sugar
- 1/4 c. amaretto
- 1 1/3 c. granola
Preheat the oven to 350 degrees. Combine the rhubarb, sugar and amaretto in a medium saucepan and cook over medium heat -- stirring frequently --until the rhubarb is softened and bubbly, about 10 minutes. Transfer the sauce into four custard cups and top each cup with 1/3 cup of the granola. (I like to use a variety that has both cinnamon and ginger in it.) Bake the custards for 15 minutes. Serve warm with vanilla ice cream, if desired.
- Yields: 4 servings
- Preparation Time: 30 minutes
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