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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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 8|
|Calories from Fat: 111 (26%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0.8mg||0 %|
|Sodium 427.6mg||15 %|
|Potassium 266.7mg||7 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 76.7g|
|Protein 3g||4 %|
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Calories per serving: 431
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