Strawberry Rhubarb Dumplings Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 419 calories, 9g fat (4g saturated fat), 14mg cholesterol, 487mg sodium, 83g carbohydrate (59g sugars, 5g fiber), 5g protein.


  1. 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.
  2. 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.
Originally published as Strawberry Rhubarb Dumplings in Country Woman March/April 2002, p35

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Nathansgramma User ID: 376985 227214
Reviewed May. 31, 2015

"Flavor was very good. Didn't have fresh strawberries so I used frozen berries. It was very watery so next time I will reduce the amount of water to 1 cup. The dumplings didn't cook well because there was too much liquid. Sauce was delicious and will try to make again with modifications."

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