Orange-Rhubarb Cobbler

Recipe Ingredients

3/4 cup	148g / 5.2oz	Granulated sugar
6 tablespoons	90ml	Cornstarch
1/2 cup	118ml	Water
2 tablespoons	30ml	Butter or margarine - melted
1/2 teaspoon	2.5ml	Ground nutmeg or mace
8 cups	1168g / 41oz	Chopped naval orange flesh - drained well
2 cups	292g / 10oz	Fresh rhubarb - diced
1 cup	62g / 2.2oz	Old fashioned oats
1/2 cup	80g / 2.8oz	Firmly packed light - brown sugar
2 tablespoons	30ml	Orange 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.

Source:
The Art of Diabetic Cooking

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