2/3 cup sugar
1 tbsp cornstarch
1 pkg 20 oz frozen rhubarb
2 1/4 cup apple pie filling
3 slice bread,cut into cubes 1 1/2c.
3/4 cup graham cracker crumbs
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp apple pie spice
3 tbsp butter, melted
Directions
1. Preheat oven to 375 degrees. Combine sugar and cornstarch in
saucepan. Add rhubarb and cook over medium heat, stirring constantly,
`til thickened and bubbly... 2. Remove from heat. Stir in pie
filling... 3. Combine bread, cracker crumbs, brown sugar and spices
in small bowl. Stir in butter... 4. Spoon half of fruit mixture into
1 1/2 quart baking dish. Cover with half of bread mixture. Repeat the
layering. and cover. 5) Bake 20 minutes, then uncover and bake 10
minutes more... 6) Serve with Cool Whip or Vanilla ice cream...
Servings: 6 servings
Apple-Rhubarb Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Vegetable
The History of Recipes
We can trace the history of `recipes` far back into antiquity, certainly as far as early Egypt, and maybe even further. In practice though, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, we find a couple of cookery books which appeared in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of food prepared by the chefs of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as basil and rosemary. These new culinary innovations created an eruption in books on cookery, some of which are now in private cookery archives. For the next few years, the powerful and wealthy houses competed to lay on the most extravagent meals, and consequentially chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Apple Rhubarb Betty recipe.
