0
(0)
CATEGORY CUISINE TAG YIELD
Fruits Desserts, Fruits, Orange/lemo, Rhubarb, Spices 8 Servings

INGREDIENTS

3/4 c Granulated sugar
6 tb Cornstarch
1/2 c Water
2 tb Butter or margarine; melted, (divided use)
1/2 ts Ground nutmeg OR mace
8 c Chopped naval orange flesh; drained well (7 to 9
2 c Diced fresh rhubarb; or thawed
1 c Old fashioned oats
1/2 c Firmly packed light; brown sugar
2 tb Orange juice

INSTRUCTIONS

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.
289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mg
cholesterol Posted on GEnie's Food & Wine RT by C.FERRELL2 [CAROL] on
10/1/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?