Posts Tagged ‘rhubarb’

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
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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1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 cup butter
1/2 cup milk
1 fresh egg
1 tsp vanilla
1 3/4 lb fresh rhubarb, chopped
In a large pot, stew rhubarb with 1/2 cup water and 3/4 cup sugar (less or more) for 20 minutes, until softened.

In a medium bowl, whisk together flour, sugar and baking powder. Cut in butter until the mixture is crumbly. Whisk together milk, egg and vanilla. Make a well in the centre of the crumbs and add milk mixture. Bring together with a fork until just combined.

Spread batter into a prepared 9×13” baking dish.
Make the crumb topping:

1 1/2 cups flour
1/2 cup butter
1 cup sugar

Whisk together the flour and sugar. Cut in butter to make crumbs. Sprinkle evenly over the fruit. Bake at 350F for 35 – 40 minutes, until a tester inserted into the centre of the platz comes out clean. Cool completely.

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