Recipe - Orange-Rhubarb Cobbler

Three fourths cup Granulated sugar
6 tablespoon Cornstarch
One half cup Water
2 tablespoon Butter or margarine; melted,
(divided use)
One half teaspoon Ground nutmeg OR mace
8 cup Chopped naval orange flesh;
drained well (7 to 9
2 cup Diced fresh rhubarb; or
thawed
1 cup Old fashioned oats
One half cup Firmly packed light; brown
sugar
2 tablespoon Orange juice

Preheat oven to 450 degrees.

Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook,
stirring, 3 minutes; mixture will be thick. Stir in 1 tablespoon butter and
ginger or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn
starch mixture over; combine.

Combine oats, brown sugar, juice and remaining 1 tablespoon butter.
Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hot and
bubbly and topping is golden brown.

289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mg
cholesterol Posted on GEnie's Food & Wine RT by C.FERRELL2 [CAROL] on
10/1/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
Posted to recipeludigest by Nadia Canty wcanty@halpc.org on Mar 1, 1998