1/2
cup turbinado sugar (raw sugar) or sparkling sugar
Ice cream or whipped cream, if desired
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Steps
1
Heat oven to 400°F.
2
In large bowl, stir together rhubarb, plums, granulated sugar, 1/2 cup of the Bisquick mix, the ginger, cinnamon and lime juice. Pour into ungreased 9-inch square (2-quart) glass baking dish.
3
In medium bowl, stir together remaining 1 1/2 cups Bisquick mix, the cereal, melted butter, turbinado sugar and grated lime peel until crumbly. Sprinkle over rhubarb-plum mixture.
4
Bake 25 to 30 minutes or until topping is golden brown and rhubarb-plum mixture is bubbly. Serve warm with ice cream.
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For extra ginger flavor, add 1/2 teaspoon ground ginger to the topping mixture.
Try adding grated gingerroot for extra ginger flavor.
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Nutrition Facts are not available for this recipe
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