Yield: 8 Servings
|¾ cup||Granulated sugar|
|2 tablespoons||Butter or margarine; melted, (divided use)|
|½ teaspoon||Ground nutmeg OR mace|
|8 cups||Chopped naval orange flesh; drained well (7 to 9|
|2 cups||Diced fresh rhubarb; or thawed|
|1 cup||Old fashioned oats|
|½ cup||Firmly packed light; brown sugar|
|2 tablespoons||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 recipelu-digest by Nadia Canty <wcanty@...> on Mar 1, 1998