Rhubarb Cobbler With Oat Dumplin's (Recipe)

Ingredients

Fruit:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

1/2 cup orange juice

1 pound fresh or frozen rhubarb, sliced into 1-inch pieces (4 cups)

Dumplin's:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/3 cup sugar

1/4 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 cup milk

2 tablespoons cooking oil

Topping:

1 tablespoon sugar

1/4 teaspoon ground cinnamon

Steps

1. Preheat the oven to 425°.  To make the fruit: In a medium saucepan, stir together the sugar and cornstarch.  Stir in the water and orange juice.

2. Cook and stir over medium-high heat until the mixture is thickened and bubbly.

3. Add the rhubarb pieces; cook and stir until mixture returns to boiling.  Remove from heat.  Cover the mixture to keep it warm.

4. 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.

5. Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened.  Do not over-mix.

6. 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.

7. To make the topping: In a small dish, stir together sugar and cinnamon.  Sprinkle the sugar mixture over the top of the dumplin's.

8. Bake, uncovered, in the 425° oven about 20 minutes or until done.  Test for doneness by lifting a dumplin to see if it is done underneath.  Serve warm.

Tips:

If you choose to use frozen rhubarb, be sure to run the frozen fruit under cold water to break up the fruit pieces before adding them to the hot orange mixture.