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Orange-Rhubarb Cobbler

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D
MineralsFluorine, Silicon, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Granulated sugar

  2. 6 tablespoons 90ml Cornstarch

  3. 1/2 cup 118ml Water

  4. 2 tablespoons 30ml Butter or margarine - melted

  5. 1/2 teaspoon 2 1/2ml Ground nutmeg or mace

  6. 8 cups 1168g / 41oz Chopped naval orange flesh - drained well

  7. 2 cups 292g / 10oz Fresh rhubarb - diced

  8. 1 cup 62g / 2 1/5oz Old fashioned oats

  9. 1/2 cup 80g / 2.8oz Firmly packed light - brown sugar

  10. 2 tablespoons 30ml Orange juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450F.

  2. 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.

  3. Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn- starch mixture over; combine.

  4. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit.

  5. 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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