STRAWBERRY RHUBARB SLUMP
A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.
Provided by Food Network
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
- Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
- Serve in shallow bowls, topped with whipped cream.
STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
RHUBARB DUMPLINGS
I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. -Elsie Shell, Topeka, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir 1 minute. Remove from heat. Add vanilla and, if desired, enough food coloring to tint sauce a deep pink. Set sauce aside. , For dough, in a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. (Do not overmix.) Gather dough into a ball and roll out on a floured surface into a 12x9-in. rectangle. Spread with softened butter; arrange rhubarb on top. , Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from a long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13x9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 312 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 269mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 419 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 487mg sodium, Carbohydrate 83g carbohydrate (59g sugars, Fiber 5g fiber), Protein 5g protein.
AMISH RHUBARB DUMPLINGS
these take a little work..but are well worth it...I sometimes use frozen rhubarb for this in the winter
Provided by grandma2969
Categories Dessert
Time 55m
Yield 8-10
Number Of Ingredients 18
Steps:
- in a saucepan, combine sugar, flour, cinnamon and salt.
- stir in water; add butter.
- bring to a boil, cook and stir for 1 minute.
- remove from heat.add vanilla and if desired.food coloring to tint sauce a deep pink.set aside.
- to prepare DOUGH:.
- combine sugar, flour, baking powder and salt in a medium bowl -- cut in butter until mixture resembles coarse crumbs.
- add milk and mix quickly.do not overmix.
- gather dough into a ball and rol out of lightly floured surface to fit a 13x9" baking pan.
- spread with softened butter, arrange rhubarb on top.combine sugar and cinnamon, sprinkle over rhubarb.
- roll up from long side and place on a cutting board; seam side down.
- cut roll into 12 slices.
- arrange slices, cut side up in a greased 13x9" baking pan --
- pour sauce over top.
- bake at 350* for 35-40 minutes.
RHUBARB DUMPLINGS
Make and share this Rhubarb Dumplings recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In 2 quart micro-safe dish with cover combine sugar and cornstarch, stir in water til smooth.
- Add rhubarb and butter; cover and microwave on high 5 minutes, stir, microwave 3 minutes til rhubarb is tender and sauce is thickened.
- Meanwhile combine flour, sugar, baking powder, milk and butter.
- Drop batter in eight mounds onto rhubarb around edges of dish; cover microwave on high 2 minutes.
- (do not lift cover) Rotate dish a quarter; microwave 3 more minutes, or til toothpick inserted in dumpling comes out clean.
- Combine sugar and cinnamon sprinkle over dumplings, serve warm with cream, whipped cream or icecream.
RHUBARB DUMPLINGS
This is a easy recipe and a nice change from the standard apple dumplings. I serve mine with a scoop of cinnamon ice cream.
Provided by JAGRANT
Categories Desserts
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
- Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 36 g, Cholesterol 24.7 mg, Fat 13.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 407.8 mg, Sugar 22.9 g
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