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Ingredientes
- 3/4 c. Sugar
- 2 Tbsp. Cornstarch
- 1 c. Water
- 1/2 c. Orange juice
- 4 c. Fresh or possibly frzn rhubarb, sliced 1" thick
- 1/2 c. All purpose flour
- 1/2 c. Rolled oats
- 1/3 c. Sugar
- 1/4 c. Whole wheat flour
- 1Â 1/2 tsp Baking pwdr
- 1/2 c. Lowfat milk
- 2 Tbsp. Veg. oil
- 1 Tbsp. Sugar
- 1/4 tsp Grnd cinnamon
Direcciones
- Preheat oven to 425. To make the fruit: In a medium saucepan, stir together the sugar and cornstarch. Stir in the water and orange juice.
- Cook and stir over medium-high heat till the mix is thickened and bubbly.
- Add in the rhubarb pcs; cook and stir till the mix returns to boiling.
- Remove from heat. Cover the mix to keep it hot.
- To make the dumplin's: In a medium bowl, stir together the all purpose flour, rolled oats, sugar, whole wheat flour, and baking pwdr. In a small bowl, stir together the lowfat milk and veg. oil.
- Add in the lowfat milk mix to the flour mix; stir just till the flour mix is moistened. Don't overmix.
- Transfer the hot rhubarb mix to a 13x9x2 inch baking pan or possibly a 2 qt casserole dish. Immediately spoon the dumpling batter into 8 mounds on top of the hot rhubarb mix.
- To make the topping: In a small dish, stir together sugar and cinnamon.
- Sprinkle the sugar over the top of the dumplin's.
- Bake, uncovered, in the 425 oven about 20 min or possibly till done. Test for doneness by lifting a dumplin' to see if it's done underneath. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 36 | 16% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 1mg | 0% |
| Sodium 247mg | 10% |
| Potassium 229mg | 7% |
| Total Carbs 47.14g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 31.32g | 21% |
| Protein 3.04g | 5% |
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