Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1/2 cup orange juice
- 1 pound fresh or frozen rhubarb (4 cups) -- 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup quick-cooking rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 cup skim milk
- 2 tablespoons cooking oil
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 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
- overmix.
- 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