Preheat oven to 450 degrees.

Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes; mixture will be thick. Stir in 1 tablespoon butter and ginger or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn- starch mixture over; combine.

Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.

289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mg cholesterol Posted on GEnie's Food & Wine Rt by C.FERRELL2 [Carol] on 10/1/93 Mm by Qbtomm and Sue Woodward (S.Woodward/GEnie; 72772, 2247/Cis; Swoodward/Nvn)