3/4 c. sugar
2 tbsp. cornstarch
1 c. water
1/2 c. orange juice
1 lb. fresh or frozen rhubarb, sliced into 1" pieces (4 c.)
1/2 c. all-purpose flour
1/4 c. whole wheat flour
1/4 c. quick cooking rolled oats
1 1/2 tsp. baking powder
1/2 c. skim milk
2 tbsp. cooking oil
1 tbsp. sugar
1/4 tsp. ground cinnamon

In a small saucepan, stir together sugar and cornstarch. Stir in water and orange juice. Cook and stir over medium high heat until mixture is thickened and bubbly. Add rhubarb pieces; cook and stir until mixture returns to boiling. Remove from heat. Cover mixture to keep warm.

For dumplings, in medium mixing bowl, stir together the flours, oats and baking powder. Combine milk and oil; add to flour mixture; stir just until flour mixture is moistened. DO NOT OVERMIX.

Transfer the warm rhubarb mixture to a 2 quart casserole. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture. In a small dish stir together the remaining sugar and cinnamon; sprinkle over the top of dumplings. Bake, uncovered, in 425 degree oven for about 20 minutes, or until a toothpick inserted in center of dumpling comes out clean. Serve warm. Makes 8 dessert servings.