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Add a photoServings: 8
Ingredients
- 3/4 c. Granulated sugar
- 6 Tbsp. Cornstarch
- 1/2 c. Water
- 2 Tbsp. Butter or possibly margarine, melted, (divided use)
- 1/2 tsp Grnd nutmeg Or possibly mace
- 8 c. Minced naval orange flesh, liquid removed well (7 to 9
- 2 c. Diced fresh rhubarb, or possibly thawed
- 1 c. Old fashioned oats
- 1/2 c. Firmly packed light, brown sugar
- 2 Tbsp. Orange juice
Directions
- Preheat oven to 450 degrees.
- Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 min; mix will be thick. Stir in 1 Tbsp. butter and ginger or possibly mace.
- Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn- starch mix over; combine.
- Combine oats, brown sugar, juice and remaining 1 Tbsp. butter.
- Sprinkle over fruit.
- Bake in lower third of preheated oven for 25 to 35 min or possibly till warm and bubbly and topping is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 37 | 18% |
| Total Fat 4.33g | 5% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 23mg | 1% |
| Potassium 159mg | 5% |
| Total Carbs 38.66g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 19.35g | 13% |
| Protein 3.58g | 6% |
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