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Orange-Rhubarb Cobbler

Type: Fruit
Courses: Pies
Serves: 8 people

Recipe Ingredients

3/4 cup 148g / 5.2ozGranulated sugar
6 tablespoons 90mlCornstarch
1/2 cup 118mlWater
2 tablespoons 30mlButter or margarine - melted
1/2 teaspoon 2.5mlGround nutmeg or mace
8 cups 1168g / 41ozChopped naval orange flesh - drained well
2 cups 292g / 10ozFresh rhubarb - diced
1 cup 62g / 2.2ozOld fashioned oats
1/2 cup 80g / 2.8ozFirmly packed light - brown sugar
2 tablespoons 30mlOrange juice

Recipe Instructions

Preheat oven to 450F.

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.

The Art of Diabetic Cooking


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