Rhubarb Cobbler with Oat Dumplin's

Description

Makes 8 servings.

Ingredients

Fruit

• ¾ cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• ½ cup orange juice
• 1 lb fresh or frozen rhubarb, sliced into 1" pieces (4 cups)

Dumplings

• ½ cup all-purpose flour
• ½ cup rolled oats
• ⅓ cup sugar
• ¼ cup whole wheat flour
• 1½ teaspoons baking powder
• ½ cup milk
• 2 tablespoons cooking oil

Topping

• 1 tablespoon sugar
• ¼ teaspoon ground cinnamon

Procedures

1. Preheat oven to 425 °F.

Fruit

1. In a medium saucepan, stir together the sugar and cornstarch.
2. Stir in the water and orange juice.
3. Cook and stir over medium-high heat until the mixture is thickened and bubbly.
4. Add the rhubarb pieces; cook and stir until mixture returns to boiling.
5. Remove from heat.
6. Cover the mixture to keep it warm.

Dumplings

1. In a medium bowl, stir together the all-purpose flour, rolled oats, sugar, whole wheat flour and baking powder.
2. In a small bowl, stir together the milk and cooking oil.
3. Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened.
4. Do not over-mix.
5. Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2-quart casserole dish.
6. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.

Topping

1. In a small dish, stir together sugar and cinnamon.
2. Sprinkle the sugar mixture over the top of the dumplings.
3. Bake for about 25 minutes.