Strawberry Rhubarb Slump Recipe

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

directions

Combine first 5 ingredients in a bowl and 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 for 10 minutes, stirring occasionally.

Combine cornstarch and wine, then add to fruit mixture. Bring to a boil and cook for 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.

nutrition data

Nutritional data has not been calculated yet.