|Sugar||1 1⁄4 Cup (20 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Rhubarb||6 Cup (96 tbs), cut into 1 inch pieces|
|Biscuit topping||1 Cup (16 tbs)|
Combine dry ingredients; add orange juice and water and cook over low heat, stirring constantly until mixture boils.
Add rhubarb and butter or margarine.
Heat to boiling and pour into an 11 x 7 x 2 inch baking dish.
Spoon 6 portions of Biscuit Topping on top of sauce.
Bake at 425° for 25 to 30 minutes.