Rhubarb dumplings | Living the Country Life

Rhubarb dumplings

June 2, 2010

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The rhubarb recipes just keep getting better and better! This entry comes from my parents’ next-door neighbor, Sam. She and husband Earl are amazing neighbors, and we are all lucky to know them. Earl has helped my boys with woodworking projects for Scouts, and the kids have to go visit just about every time we go to Papa and Grandma’s. Sam and Earl’s grandchildren live several states away, so they enjoy spoiling my boys a bit. The boys like it, too. 

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My parents have a big rhubarb patch, and Sam shared one of her favorite recipes. I gave it a try last night, and it was fantastic! Her rhubarb dumplings are made on the stovetop, with a wonderful sauce underneath. Start by making the sauce:

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2 Tbsp. butter

1/2 cup sugar

2 cups fresh rhubarb, diced

Dash of salt

1/2 tsp. cinnamon

1 1/2 cups boiling water

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Combine all the sauce ingredients in a saucepan or heavy skillet with a lid. Bring to a boil, then reduce heat and simmer gently for five minutes.

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Meanwhile, prepare the dumplings:

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1 cup flour (I used white whole wheat)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

2 Tbsp. butter

1/2 tsp. vanilla

1/2 cup milk

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Sift together the dry ingredients. Rub in butter until mixture is crumbly. Combine vanilla and milk; add to flour mixture to make a soft dough. Stir only until the flour is well moistened.

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Drop dough by spoonfuls (I used a mini ice cream scoop) into the simmering sauce. Cook uncovered for five minutes, then cover and cook 15 additional minutes to steam the dumplings. Serve warm.

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The sauce in this recipe took on a caramel-like consistency, and was delicious. The dumplings were soft and sweet. The whole recipe came together very quickly, so the entire thing could be made after dinner without having to wait too long for dessert. Chop up the rhubarb ahead of time, and you’ll have a scrumptious, completely homemade dessert in less than a half hour. Give this recipe a try … it’s definitely going into my regular rotation!

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Thanks, Sam!

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