Strawberry-Rhubarb Slump
Source of Recipe
Cooking Light, Sept. 1995, page 132
List of Ingredients
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Dash salt
1/4 cup chilled stick margarine cut into small pieces
6 tablespoons low-fat buttermilk
1/4 teaspoon almond extract
3 cups whole strawberries hulled
3 cups sliced rhubarb
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
2 tablespoons port or other sweet red wine
1 tablespoon sliced almonds
2 teaspoons sugar Recipe
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, 1/2 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.
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.
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