Strawberry Rhubarb Dumplings |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
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.
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