| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruits, Orange/lemo, Rhubarb, Spices | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Granulated sugar |
| 6 | T | Cornstarch |
| 1/2 | c | Water |
| 2 | T | Butter or margarine, melted |
| divided use | ||
| 1/2 | t | 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 | T | Orange juice |
| 72772 | 47/CIS, SWOODWARD/NVN Posted to recipelu-digest by Nadia |
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 cornstarch 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; Canty <wcanty@hal-pc.org> on Mar 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 7.6mg
Sodium: 2.8mg
Potassium: 97.2mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: 19.6g
Protein: <1g