Orange-Rhubarb Cobbler

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Orange-Rhubarb Cobbler

 

3/4 cup granulated sugar

6 tablespoons cornstarch

1/2 cup water

2 tablespoons butter or margarine, melted

1/2 teaspoon ground nutmeg or mace

8 cups chopped naval orange flesh, drained well

2 cups fresh rhubarb. diced

1 cup old fashioned oats

1/2 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.

Serves 8.