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Rhubarb Cobbler With Oat Dumplings

3/4 cup sugar
2 Tablespoons cornstarch
1 cup water
1/2 cup orange juice
1 lb. fresh or frozen rhubarb, sliced into 1" pieces (4 cups)

1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup sugar
1/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 Tablespoons cooking oil

2 Tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 425 degrees.

In a medium saucepan, stir together the sugar and cornstarch. Stir
in the water and orange juice. Cook and stir over medium-high heat
until the mixture is thickened and bubbly. Add the rhubarb pieces;
cook and stir until mixture returns to boiling. Remove from heat.
Cover the mixture to keep it warm.

In a medium bowl, stir together the all-purpose flour, rolled oats,
sugar, whole wheat flour and baking powder. In a small bowl, stir
together the milk and cooking oil. Add the milk mixture to the
flour mixture; stir just until the flour mixture is moistened. do
not over-mix. Transfer the warm rhubarb mixture to a 13x9x2 inch
baking pan or a 2-quart casserole dish. Immediately spoon the
dumpling batter into 8 mounds on top of the warm rhubarb mixture.
To make the topping: In a small dish, stir together sugar and
cinnamon. Sprinkle the sugar mixture over the top of the dumpling.
Bake for about 25 minutes.

Makes 8 servings

Serve a couple scoops of vanilla ice cream.


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