- 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
- 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.
Reviews for Strawberry Rhubarb Dumplings
"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."