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Orange-Rhubarb Cobbler
 
Ingredients:
  • 3/4 cup granulated sugar
  • 6 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons butter, melted,
  • 1/2 teaspoon ground nutmeg or mace
  • 8 cups chopped naval orange flesh, drained well (7 to 9)
  • 2 cups diced fresh rhubarb
  • 1 cup old fashioned oats
  • 1/2 cup firmly packed light, brown sugar
  • 2 tablespoons orange juice Procedure:
  • Preheat oven to 450­F.
Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes. Mixture will be thick. Stir in 1 tablespoon butter and nutmeg or mace.
Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour cornstarch 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.
 

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