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From: kathy/MA

RHUBARB COBBLER

1 cup sugar
1/4 tsp. cinnamon
4 1/2 cups rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 cups water
few drops red food coloring
2 tbsp. margarine
1 cup flour
6 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup margarine
6 tbsp. milk
1/3 cup chopped pecans
3/4 tsp. grated orange peel

In saucepan combine sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400°F for 25 - 30 min. Serve with cream or ice cream.