Home > Recipes > Strawberry Rhubarb Dumplings

Strawberry Rhubarb Dumplings Recipe

My family is fond of rhubarb and dumplings, so I combined the two in this tasty dessert. It's full of old-fashioned flavor.—Beverly Draves, Beloit, Wisconsin

This recipe is:

Quick

[X]

Rate Strawberry Rhubarb Dumplings Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Strawberry Rhubarb Dumplings Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
1-1/2 cups water
1 cup sugar
1/8 teaspoon salt
1-1/2 cups mashed strawberries
1 cup biscuit/baking mix
1/3 cup milk
Whipped cream

Directions

In a large saucepan, bring rhubarb, water, sugar and salt to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Stir in strawberries; return to a boil.
Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Drop batter in four mounds onto rhubarb mixture. Cook, uncovered, for 10 minutes. Cover and cook 5-8 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with whipped cream. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 419 calories, 9 g fat (4 g saturated fat), 14 mg cholesterol, 487 mg sodium, 83 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Strawberry Rhubarb Dumplings in Country Woman March/April 2002, p35