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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Tender dumplings and a sweet, tangy rhubarb sauce combine to make this quick and comforting dessert. We love it alone or with ice cream, reports Doris Peterson of Mesa, Arizona. If you prefer, replace the rhubarb with blueberries. Ingredients:
3/4 cup packed brown sugar |
1/4 cup sugar |
2 tablespoons cornstarch |
1 cup water |
3 cups sliced fresh or frozen rhubarb |
3 tablespoons butter |
dumplings: |
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1-1/2 teaspoons baking powder |
1/3 cup milk |
1/4 cup butter, melted |
2 teaspoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a 2-qt. microwave-safe dish, combine sugars and cornstarch. Stir in water until smooth. Add rhubarb and butter. Cover and microwave on high for 3-1/2 minutes; stir. Microwave 2 minutes longer or until rhubarb is tender and sauce is thickened.
2. Meanwhile, for dumplings, combine flour, sugar, baking powder, milk and butter. Drop batter in eight mounds around the edge of dish. Cover and microwave on high for 1-1/2 minutes (do not lift cover). Rotate a quarter-turn; microwave 2 minutes longer or until toothpick inserted in a dumpling comes out clean. Combine sugar and cinnamon; sprinkle over top. Serve warm. Yield: 8 servings.
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