Rhubarb Dessert Recipe

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Tender dumplings and a sweet, tangy rhubarb sauce combine to make this quick and comforting dessert. "We love it alone or with ice cream," reports Doris Peterson of Mesa, Arizona. "If you prefer, replace the rhubarb with blueberries."

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Rhubarb Dessert Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

3/4 cup packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 cups sliced fresh or frozen rhubarb
3 tablespoons butter
DUMPLINGS:
1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/3 cup milk
1/4 cup butter, melted
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Directions

In a 2-qt. microwave-safe dish, combine sugars and cornstarch. Stir in water until smooth. Add rhubarb and butter. Cover and microwave on high for 3-1/2 minutes; stir. Microwave 2 minutes longer or until rhubarb is tender and sauce is thickened.
Meanwhile, for dumplings, combine flour, sugar, baking powder, milk and butter. Drop batter in eight mounds around the edge of dish. Cover and microwave on high for 1-1/2 minutes (do not lift cover). Rotate a quarter-turn; microwave 2 minutes longer or until toothpick inserted in a dumpling comes out clean. Combine sugar and cinnamon; sprinkle over top. Serve warm. Yield: 8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 313 calories, 11 g fat (6 g saturated fat), 28 mg cholesterol, 192 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Dumplings in Quick Cooking March/April 1999, p51