Rhubarb Cobbler with Oat Dumplin's

Description
Makes 8 servings.

Fruit

 * ¾ cup sugar
 * 2 tablespoons cornstarch
 * 1 cup water
 * ½ cup orange juice
 * 1 lb fresh or frozen rhubarb, sliced into 1" pieces (4 cups)

Dumplings

 * ½ cup all-purpose flour
 * ½ cup rolled oats
 * ⅓ cup sugar
 * ¼ cup whole wheat flour
 * 1½ teaspoons baking powder
 * ½ cup milk
 * 2 tablespoons cooking oil

Topping

 * 1 tablespoon sugar
 * ¼ teaspoon ground cinnamon

Directions

 * 1) Preheat oven to 425°F.

Fruit

 * 1) In a medium saucepan, stir together the sugar and cornstarch.
 * 2) Stir in the water and orange juice.
 * 3) Cook and stir over medium-high heat until the mixture is thickened and bubbly.
 * 4) Add the rhubarb pieces; cook and stir until mixture returns to boiling.
 * 5) Remove from heat.
 * 6) Cover the mixture to keep it warm.

Dumplings

 * 1) In a medium bowl, stir together the all-purpose flour, rolled oats, sugar, whole wheat flour and baking powder.
 * 2) In a small bowl, stir together the milk and cooking oil.
 * 3) Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened.
 * 4) Do not over-mix.
 * 5) Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2-quart casserole dish.
 * 6) Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.

Topping

 * 1) In a small dish, stir together sugar and cinnamon.
 * 2) Sprinkle the sugar mixture over the top of the dumplings.
 * 3) Bake for about 25 minutes.