Ready in 1h
Try this Strawberry-Rhubarb Slump recipe, or contribute your own.
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.
pattycolleen 6y agoThe taste was excellent. However, the fruit mixture seemed over-cooked and the topping would have been so much better without covering it while cooking. I would have preferred a little bit of firmness in the crust to contrast with the soupiness of the fruit.
clairhec 10y agoYummy and very quick. Might make the dumpling-ish topping a bit more wholesome with almond or WW flour next time.