Rhubarb Cobbler With Oat Dumplings

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1/2 cup orange juice
• 4 cups sliced fresh or frozen rhubarb
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup quick-cooking oats
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

1. In a saucepan, combine sugar and cornstarch. Gradually stir in water and orange juice. Cook and stir until thickened and clear. Add rhubarb and bring to a boil. Remove from the heat. Pour into a 2-qt. baking dish.
2. For dumplings, combine flours, oats, baking powder and salt in a bowl. Combine milk and oil; add to flour mixture, stirring lightly until blended. Spoon over rhubarb. Combine topping ingredients; sprinkle over dumplings. Bake at 425u0b0 for 40 minutes.

sugar, cornstarch, water, orange juice, frozen rhubarb, allpurpose, whole wheat flour, quickcooking oats, baking powder, salt, milk, vegetable oil, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/rhubarb-cobbler-with-oat-dumplings/ (may not work)