Strawberry-rhubarb slump
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| 1 | dash | Salt |
| ¼ | cup | Chilled stick margarine, cut into small pieces |
| 6 | tablespoons | Low-fat buttermilk |
| ¼ | teaspoon | Almond extract |
| 3 | cups | Whole strawberries, hulled |
| 3 | cups | Sliced rhubarb |
| ½ | cup | Sugar |
| ½ | cup | Water |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Port or other sweet red wine |
| 1 | tablespoon | Sliced almonds |
| 2 | teaspoons | Sugar |
Directions
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and extract, and toss with a fork until the dry ingredients are moistened. Set dough aside.
Combine the strawberries, rhubarb, ½ cup sugar, and water in a 10-inch ovenproof skillet; cover and cook over medium heat 10 minutes, stirring occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Drop the dough by heaping tablespoons onto the fruit mixture; cover and cook over low heat for 10 minutes. Remove from heat, and sprinkle the sliced almonds and 2 teaspoons sugar over the dumplings and fruit mixture.
Broil for 3 minutes or until golden. Yield: 8 servings.
Per serving: 228 Calories; 7g Fat (28% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 203mg Sodium NOTES : If fresh rhubarb isn't available, frozen is a suitable substitute.
Apple juice or cider may be used instead of port or sweet red wine.
Recipe by: Cooking Light, Sept. 1995, page 132 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.