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Orange Rhubarb Cobbler


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


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.

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