Try this Strawberry-Rhubarb Slump recipe, or contribute your own. "Corn" and "Desserts" are two of the tags cooks chose for Strawberry-Rhubarb Slump.
"Yummy and very quick. Might make the dumpling-ish topping a bit more wholesome with almond or WW flour next time. "- clairhec
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|3 crhubarb; Sliced|
|1 tsBaking Powder|
|1/4 cmargarine; Chilled stick, cut|
|3 cWhole strawberries; hulled|
|1 tbalmonds; Sliced|
|1 cAll-purpose flour|
|1/4 tsBaking soda|
|1/4 tsAlmond extract|
|6 tbLow-fat buttermilk|
|2 tbPort; or other sweet red wine|
Strawberry-Rhubarb Slump Preparation
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and extract, and toss with a fork until the dry ingredients are moistened. Set dough aside. Combine the strawberries, rhubarb, 1/2 cup sugar, and water in a 10-inch ovenproof skillet; cover and cook over medium heat 10 minutes, stirring occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Drop the dough by heaping tablespoons onto the fruit mixture; cover and cook over low heat for 10 minutes. Remove from heat, and sprinkle the sliced almonds and 2 teaspoons sugar over the dumplings and fruit mixture. Broil for 3 minutes or until golden. Yield: 8 servings. Per serving: 228 Calories; 7g Fat (28% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 203mg Sodium NOTES : If fresh rhubarb isnt available, frozen is a suitable substitute. Apple juice or cider may be used instead of port or sweet red wine. Recipe by: Cooking Light, Sept. 1995, page 132 Posted to MC-Recipe Digest V1 #415 by firstname.lastname@example.org on Jan 28, 1997.
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