Ingredients

• 3 cups (750 mL) sliced fresh or frozen rhubarb, thawed
• 1 cup (250 mL) granulated sugar, divided
• 2 tbsp (30 mL) cornstarch
• 1 tbsp (15 mL) water
• 1 cup (250 mL) fresh or frozen raspberries
• 1 cup (250 mL) whole barley flour
• 1 ½ tsp (7 mL) baking powder
• ¼ tsp (1 mL) salt
• ¼ cup (50 mL) butter
• ¼ cup (50 mL) milk
• 1 egg, slightly beaten

In a saucepan, combine rhubarb, sugar (reserving 2 tbsp (25 mL)), cornstarch and water. Bring to a boil over medium heat, then cook while stirring for 1 minute. Stir in raspberries. Pour into a round 9 inch (1.5 L) baking dish.

In a small bowl, combine whole barley flour, reserved 2 tbsp (25 mL) granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another small bowl, combine milk and egg and add to flour mixture, stirring just until dry ingredients are moistened. Spoon over hot rhubarb mixture. Bake at 400°F (200°C) for 20 to 25 minutes. Serve warm.

Makes 6 servings.

Nutrition Information (per serving): Calories: 311; Protein: 2 g; Carbohydrate: 55 g; Fibre: 5 g; Sugars: 36 g; Fat: 12 g; Saturated Fat: 5 g; Trans Fat: 0.3 g; Cholesterol: 53 mg; Sodium: 275 mg; Potassium: 235 mg