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4 c. rhubarb, cut into 1-inch pieces
1/2 c. sugar
1-2 T. water
2 T. cornstarch
Topping (recipe follows)
In medium saucepan, combine rhubarb, sugar, water and cornstarch. Bring to a boil; cook for 1 minute, stirring constantly. Pour into a 9″ or 10″ pie plate. Dot with cobbler topping. Bake at 425 degrees for 25-30 minutes or until topping is lightly browned.
Topping
1 c. flour, sifted.
1/2 t. salt
1 1/2 t. baking powder
1/3 c. skim milk
3 T. safflower oil
Combine flour, salt and baking soda. Mix milk with oil; ad to flour. Using a fork or pastry blender, work dough into a ball. Drop by spoonfuls onto fruit cobbler.