Title: Rhubarb Cobbler with Oat Dumplings
In a small saucepan stir together the 3/4 cup sugar and the cornstarch.
Stir in the water and orange juice. Cook and stir over medium-high heat
til the mixture is thickened and bubbly. Add the fresh or frozen rhubarb
pieces; cook and stir til the mixture returns to boiling. Remove from the
heat. Cover the mixture to keep warm.
For the dumplings, in a medium mixing bowl stir together the all-purpose
flour, whole wheat flour, rolled oats, and baking powder. In a 1-cup glass
measure stir together the skim milk and cooking oil. Add the milk mixture
to the flour mixture; stir just til flour mixture is moistened. DO NOT
Transfer the warm rhubarb mixture to a 2 quart casserole. IMMEDIATELY
spoon the dumpling batter into 8 mounds on top of the rhubarb mixture. In
a small dish stir together the remaining 1 tablespoon sugar and cinnamon;
sprinkle over the top of the dumplings. Bake, uncovered, 425 degrees
about 20 minutes or til a toothpick inserted in the center of a dumpling
comes out clean. Serve warm.
191 calories per serving