| 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”