3/4 c. packed brown sugar
1/4 c. white sugar
3 tbsp. cornstarch
3 tbsp. butter
3 c. sliced rhubarb
1 1/4 c. flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/4 c. butter
1/3 c. milk
2 tsp. sugar
1/4 tsp. cinnamon

In 2 quart casserole combine 1 1/4 cups water, brown sugar, 1/4 cups sugar, cornstarch and 3 tablespoons butter. Add sliced rhubarb, microwave uncovered on high for 7 or 9 minutes until mixture is thickened and bubbly, stir every minute, cover casserole to keep warm.

In a bowl combine flour, 1/4 cup sugar, baking powder, 1/4 teaspoon salt. Melt 1/4 cup butter and add to dry ingredients along with milk. Mix just until blended. Drop batter by rounded tablespoons onto hot rhubarb. Cover with wax paper, cook 5 to 6 minutes or until dumplings are done. Mix cinnamon and sugar and sprinkle over dumplings. Serve warm with ice cream.