Rhubarb Crunch Dessert
|Rhubarb||1 Pound, sliced|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Bread slice||4 , cut into 1/4-inch cubes|
|Sugar||1⁄4 Cup (4 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
1. Mix rhubarb and 1 cup sugar in 2-quart casserole. Cover and microwave on high 7 to 9 minutes or until rhubarb is tender. Stir in almond extract; cool.
2. Place margarine in pie plate, 10 x 1 1/2 inches. Microwave uncovered on high 30 to 60 seconds or until melted. Stir in bread cubes, 1/4 cup sugar and the almonds until well coated with margarine. Microwave uncovered 7 to 8 minutes, stirring every 2 minutes, until toasted. Stir in orange peel. Spoon rhubarb mixture into dessert dishes; top with bread mixture. Serve warm.