Rhubarb Cobbler with Oat Dumplin's

Ingredients
Fruit:


 * 3/4 cup sugar
 * 2 Tablespoons cornstarch
 * 1 cup water
 * 1/2 cup orange juice
 * 1 lb. fresh or frozen rhubarb, sliced into 1" pieces (4 cups)

Dumplings:


 * 1/2 cup all-purpose flour
 * 1/2 cup rolled oats
 * 1/3 cup sugar
 * 1/4 cup whole wheat flour
 * 1 1/2 teaspoons baking powder
 * 1/2 cup milk
 * 2 Tablespoons cooking oil

Topping:


 * 1 Tablespoon sugar
 * 1/4 teaspoon ground cinnamon

Directions

 * 1) Preheat oven to 425 degrees.
 * 2) To make the fruit: In a medium saucepan, stir together the sugar and cornstarch.
 * 3) Stir in the water and orange juice.
 * 4) Cook and stir over medium-high heat until the mixture is thickened and bubbly.
 * 5) Add the rhubarb pieces; cook and stir until mixture returns to boiling.
 * 6) Remove from heat.
 * 7) Cover the mixture to keep it warm.
 * 8) To make the dumplin's: In a medium bowl, stir together the all-purpose flour, rolled oats, sugar, whole wheat flour and baking powder.
 * 9) In a small bowl, stir together the milk and cooking oil.
 * 10) Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened. do not over-mix.
 * 11) Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2-quart casserole dish.
 * 12) Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.
 * 13) To make the topping: In a small dish, stir together sugar and cinnamon.
 * 14) Sprinkle the sugar mixture over the top of the dumplin's.
 * 15) Bake for about 25 minutes.
 * 16) Makes 8 servings.