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Raspberry Rhubarb Grunt
1 pound rhubarb stalks, chopped into 1-inch pieces
3/4 cup golden brown sugar
1/2 cup water
4 cups ripe raspberries
In a wide (9-inch diameter), straight-sided skillet or pot, over medium-low heat, stew rhubarb together with water and sugar, until rhubarb is tender. Add raspberries and cook until juices run.
Meanwhile, make the dumplings:
1/3 cup milk
2 Tbs melted butter
3/4 cup flour
2 Tbs granulated sugar
3/4 tsp baking powder
1 Tbs granulated sugar
1/8 tsp cinnamon
DSC_0185_3
Combine milk and butter. Combine flour, sugar and baking powder. Add dry ingredients to wet and bring together with a fork until combined. Drop by tablespoons onto simmering fruit. Combine sugar and cinnamon and sprinkle over dumplings. Cover with lid, reduce heat to low, and let dumplings poach for 15 minutes. Serve warm with ice cream or drizzled cream.
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