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DescriptionEdit

Makes 8 servings.

IngredientsEdit

Fruit Edit

Dumplings Edit

Topping Edit

DirectionsEdit

  1. Preheat oven to 425°F.

Fruit Edit

  1. In a medium saucepan, stir together the sugar and cornstarch.
  2. Stir in the water and orange juice.
  3. Cook and stir over medium-high heat until the mixture is thickened and bubbly.
  4. Add the rhubarb pieces; cook and stir until mixture returns to boiling.
  5. Remove from heat.
  6. Cover the mixture to keep it warm.

Dumplings Edit

  1. In a medium bowl, stir together the all-purpose flour, rolled oats, sugar, whole wheat flour and baking powder.
  2. In a small bowl, stir together the milk and cooking oil.
  3. Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened.
  4. Do not over-mix.
  5. Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2-quart casserole dish.
  6. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.

Topping Edit

  1. In a small dish, stir together sugar and cinnamon.
  2. Sprinkle the sugar mixture over the top of the dumplings.
  3. Bake for about 25 minutes.

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