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Strawberry Rhubarb Dumplings

 Strawberry Rhubarb Dumplings
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
4 ServingsPrep/Total Time: 30 min.


  • 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.
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.