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
- 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
- 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.
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.
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