Strawberry-rhubarb slump

8 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
¼ cup Sugar
1 teaspoon Baking powder
¼ teaspoon Baking soda
1 dash Salt
¼ cup Chilled stick margarine, cut into small pieces
6 tablespoons Low-fat buttermilk
¼ teaspoon Almond extract
3 cups Whole strawberries, hulled
3 cups Sliced rhubarb
½ cup Sugar
½ 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; 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, ½ cup sugar, and water in a 10-inch ovenproof skillet; cover and cook over medium heat 10 minutes, stirring occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a boil, and cook 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. Yield: 8 servings.

Per serving: 228 Calories; 7g Fat (28% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 203mg Sodium NOTES : If fresh rhubarb isn't available, frozen is a suitable substitute.

Apple juice or cider may be used instead of port or sweet red wine.

Recipe by: Cooking Light, Sept. 1995, page 132 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.

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