Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7        tablespoons  buffer or margarine -- divided
     3/4           cup  packed brown sugar
     1/2           cup  sugar -- divided
  3        tablespoons  cornstarch
  1 1/4           cups  water
  6               cups  chopped fresh or frozen rhubarb -- thawed
  3              drops  red food coloring -- optional, (up to 4)
  1 1/4           cups  all-purpose flour
  1 1/2      teaspoons  baking powder
     1/4      teaspoon  salt
     1/3           cup  milk
                        cinnamon-sugar
                        whipped cream or ice cream -- optional

Preparation:

In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup of sugar and cornstarch. Grad- ually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt baking dish and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk Mix well. Drop by tablespoon- fuls onto rhubarb mixture. Bake at 3500 for 35-40 minutes or until the fruit is bub- I bly and the top is golden brown. Sprin- kle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired.

Nutritional Information:

1721 Calories (kcal); 4g Total Fat; (2% calories from fat); 19g Protein; 407g Carbohydrate; 11mg Cholesterol; 1384mg Sodium