Monday, May 16, 2011
Oh Monday, you always arrive so fast. Hope you all had a good weekend!
I picked up some fresh, local rhubarb on the weekend, so I could make this recipe. It's from a 2006 Donna Hay magazine. I did make a couple of changes...just needed to tone down the sweet factor. ;)
Rhubarb & Dumplings - makes about 6 (or 3 large ones, in my case!)
500g* (about 1 lb) rhubarb, trimmed and chopped
*(I used about 800g, as I found it to be too watery with just 500g)
2* cups berry/caster sugar
*(2 cups of sugar is too much for my taste, so I used just one cup.) ;)
2 cups water
2 cups all purpose flour, sifted
2 teaspoons baking powder, sifted
150g unsalted butter
1/2 cup milk
1/4 cup berry/caster sugar, extra
1 teaspoon vanilla extract
icing sugar for dusting
Place the rhubarb, sugar and water in a medium saucepan over high heat and bring to boil. Reduce heat to low and simmer for about 10 minutes, or until rhubarb is tender. Remove from heat and set aside.
Preheat oven to 355f/180c. Place the flour, extra sugar, baking powder and butter in a food processor and process until the mixture resembles fine bread crumbs. Gradually add the milk and vanilla and continue mixing until a smooth dough forms.
Turn dough out onto work surface and break up into 6 equal portions. Divide the rhubarb mixture into 6 1 1/2 cup ovenproof dishes.
Carefully place the dumplings on top and bake for about 20-25 minutes or until a skewer, inserted into centre of dumpling, comes out clean. Allow to cool. Dust with icing sugar to serve.
I didn't have 6 "ovenproof dishes" or ramekins, I just had 3 little cake pans, which worked out just fine.
Very quick to make, and easy too. Give it a whirl!
Have a great day. Back on Wednesday.