Strawberry Rhubarb Dumplings Recipe
- 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 each: 419 calories, 9g fat (4g saturated fat), 14mg cholesterol, 487mg sodium, 83g carbohydrate (59g sugars, 5g fiber), 5g protein
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."