Rhubarb Pinwheel Dumplings SAUCE: 1-1/2 cups sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1-1/2 cups water 1/3 cup butter 1 teaspoon vanilla extract Few drops red food coloring, optional DUMPLINGS: 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Rhubarb Pinwheel Dumplings cont. 1/4 teaspoon salt 2-1/2 tablespoons cold butter 1/2 to 3/4 cup milk FILLING: 2 tablespoons butter, softened 2 cups finely chopped fresh or frozen rhubarb 1/2 cup sugar 1/2 teaspoon ground cinnamon Cream, optional In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Rhubarb Pinwheel Dumplings and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium mixing bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired. Yield: 12 servings. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008