Preheat oven to 450 degrees. 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. Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn- starch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit. Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown. 289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mg cholesterol Posted on GEnies Food & Wine RT by C.FERRELL2 [CAROL] on 10/1/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) Posted to recipelu-digest by Nadia Canty
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 17 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 128.3mg||3 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 32.8g|
|Protein 4.8g||7 %|
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Calories per serving: 177
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