2 c. sugar
1/4 c. cornstarch
1/2 tsp. nutmeg
3/4 c. water
2 lb. rhubarb, cut into 1 inch pieces
2 tbsp. butter

ORANGE PECAN BISCUITS:

1 c. sifted flour
1/3 c. sugar
1 1/2 tsp. baking powder
1/4 c. butter
1/3 c. milk
1/4 c. chopped pecans
1 tsp. grated fresh orange peel

In a saucepan combine sugar, cornstarch, cinnamon, nutmeg, and water. Add rhubarb. Cook, stirring until boiling; boil for 2 minutes. Pour into 9 inch square baking dish (9 x 11 or 7 x 12, 7 x 12 is best; prevents over baking).

Place in 400 degree oven. Immediately prepare Orange Pecan Biscuits.

Sift dry ingredients. Cut in butter. Stir in milk, pecans and orange peel. Drop by spoonful on top hot rhubarb mix as soon as biscuits are ready while mix bakes. Bake for 15 minutes.