Rhubarb Dumplings

 

Rhubarb Dumplings

(12 servings)

 

Ingredients:

Dough:

2 cups All-Purpose Flour

2 tbsp. Sugar

2 tsp. Baking Powder

¼ tsp. Salt

2½ tbsp. Cold Unsalted Butter

¾ cup Milk

Filling:

2 tbsp. Unsalted Butter, softened

2 cups Fresh Rhubarb, finely chopped

½ cup Sugar

½ tsp. Cinnamon

Sauce:

1½ cups Sugar

1½ cups Water

1 tbsp. All-Purpose Flour

1/3 cup Unsalted Butter

½ tsp. Cinnamon

¼ tsp. Salt

1 tsp. Vanilla

Directions:

In a medium sauce pan, combine sauce ingredients (except for vanilla) and bring to a boil.  Cook and stir continuously for 1 minute.  Remove from heat, add vanilla and set aside.  For the dough, in a medium bowl, combine flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Add milk and mix together, being careful not to over mix.  Gather sough into a ball, an on a floured surface, roll out into a 12x9 rectangle.  Spread with softened butter; arrange rhubarb on top.  Combine sugar and cinnamon and sprinkle over rhubarb.  Roll up from the long side and place on a cutting board, seam side down.  Cut roll into 12 slices.  Arrange slices, cut side up, in a greased 9x13 baking dish.  Pour sauce over slices.  Bake in a pre-heated 350-degree oven for 35-40 minutes or until golden brown.

Notes:              You could make this gluten-free by using GF flour in the recipe.

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