Orange-rhubarb cobbler

Yield: 8 Servings

Measure Ingredient
¾ cup Granulated sugar
6 tablespoons Cornstarch
½ cup Water
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

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