Apple-Rhubarb Dumplings anyone?

These sweet treats are a favorite in our home every spring when the rhubarb is in heavy production mode. Some people cast aside the red/green pucker up sour stalks of rhubarb while others as myself love it fresh, frozen, or especially in apple-rhubarb dumplings. Surprisingly the sweetness of the apple and sourness of the rhubarb are toned down in this delicacy that is nothing like a standard dumpling or like the short cinnamon roll it resembles. Because both fruits are not harvested in the same season one will be frozen. We enjoy chopping some rhubarb and freezing it for an apple-fresh Fall treat while using frozen apple slices in the Spring for a rhubarb fresh spring treat. You can exchange the fruit used throughout the season and use peaches, blueberries, blackberries, etc.

These three quick easy recipes create one spectacular desert for any occasion:

(1) Sauce:

1 ½ cups sugar

1tablespoon flour

½-1 teaspoon cinnamon

¼ teaspoon salt

1 ½ cups water

1/3 cup butter

Stir and boil 1 minute. Add 1-teaspoon vanilla.

(2) Dough:

2 cups flour

2-3 tablespoons sugar

2 teaspoons baking powder

¼ teaspoon salt

Mix dry ingredients then cut in 2 ½ tablespoons cold butter. Then stir in ¾ cup milk. Roll dough into a 9”x12” rectangle.

(3) Filling:

2 ½ tablespoons soft butter (Spread butter over dough)

1 cup finely chopped apple

1 cup finely chopped rhubarb (Sprinkle apple and rhubarb over dough evenly scattered)

½ cup sugar

½-1 teaspoon cinnamon

Mix sugar and cinnamon then sprinkle evenly over apple/rhubarb pieces. Roll up dough and filling then cut into 12 equal slices. Place slices in greased 9”x13” greased baking dish (glass recommended). Pour sauce over the top and bake at 350 degrees for 35-40 minutes.

Enjoy this treat and experiment using other fruits.

 Thank you for stopping by, from everyone at Sure Lawn. Have a great week!