Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 450­F.
  2. Combine Sugar, cornstarch and water in saucepan.
  3. Bring to boiling; cook, stirring, 3 minutes.
  4. Mixture will be thick.
  5. Stir in 1 tablespoon butter and nutmeg or mace.
  6. Combine orange and rhubarb in 13 x 9 x 2 inch baking dish.
  7. Pour cornstarch mixture over; combine.
  8. Combine Oats, brown sugar, juice and remaining 1 tablespoon butter.
  9. Sprinkle over fruit.
  10. 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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