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

In a small saucepan, stir 3/4 cup sugar and cornstarch. Stir in water and orange juice. Cook and stir over medium high heat until bubbly and thickened. Add rhubarb; cook and stir until mixture boils again. Remove from heat and cover to keep warm.

For dumplings: In a medium mixing bowl stir both flours, rolled oats and baking powder. In a 1 cup glass, measure and stir the skim milk and cooking oil together. Add the milk mixture to the flour mixture. Stir just until the flour mixture is moist. Don't overmix.

Transfer the warm rhubarb mixture into 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 1 tablespoon sugar and cinnamon; sprinkle over top of dumplings. Bake, uncovered, in a 425 degree oven about 20 minutes or until toothpick inserted into the middle of the dumpling comes out clean. Serve warm. Serves 8.