Rhubarb Cobbler With Oat Dumplings

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Rhubarb Cobbler With Oat Dumplings

Ingredients:
Fruit:

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)

Dumplings:

Topping:

1 Tablespoon sugar
1/4 teaspoon ground cinnamonProcedure:
Preheat oven to 425 degrees. To make the fruit: 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.

To make the dumplin's: 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 dumplin's.

Bake for about 25 minutes. Makes 8 servings.