Rhubarb and strawberries meet up in this slump recipe similar to a fruit cobbler
I was introduced to rhubarb via desserts at a young age thanks to my father.
Like his immediate family, my dad has a huge sweet tooth and a special love for any type of homemade baked goodie. As the oldest of five kids, he was notorious for quickly eating his dessert and then helping himself to the portion of the sibling who had the misfortune of sitting next to him at dinner. He grew up on and surrounded by farmland in northwestern Pennsylvania where rhubarb abundantly resurfaced every year in the family garden. He remembers his mom simply stewing rhubarb stalks in sugar until they turned into soft, runny, sweet-tart goodness.
Over the years as I spent more time in the kitchen, any recipe that featured rhubarb was an automatic rip-out from a magazine or dog-eared in a cookbook to try out on my dad. Being from a large family, he’d eat it all – whether it was perfected or not.
- Is a wild cousin to celery
- Very sour in taste
- Only the stalks are edible, the leaves are poisonous
- Provides fiber, Vitamin C, K, potassium and calcium
- Freezes well
- Is used in both sweet and savory dishes
Strawberry Rhubarb Slump
Description
Rhubarb meets strawberries in this slump recipe that’s similar to a cobbler but cooked on top of the stove.
Ingredients
Scale
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons butter, chilled
- 1/8 teaspoon almond extract (or ¼ teaspoon vanilla extract)
- 1/3 cup buttermilk
- 4 cups rhubarb, chopped
- 2 cups strawberries, cut in half
- ½ cup sugar
- ½ cup water
- 2 teaspoons cornstarch
Instructions
- Combine flour through baking soda in a large bowl. Cut butter into mixture with pastry knife. Add extract and slowly add buttermilk, mixing until dough is formed.
- In a large ovenproof skillet, add rhubarb, strawberries, sugar and ¼ cup water.
- Cover and cook over medium heat for 15 minutes, stir occasionally. Combine remaining ¼ cup water and cornstarch. Pour into rhubarb mix; bring to a boil and cook for 30 seconds. Turn heat to low and drop dough by 2 tablespoons full into rhubarb sauce.
- Cover and cook about 20 minutes until dumplings are baked through. If desired, brown under broiler for 2 – 3 minutes. Top with heavy cream or dollop of Greek vanilla yogurt.
Gwen @simplyhealthyfamily
Friday 9th of May 2014
I'm so glad it's finally strawberry and rhubarb season! I can't wait to make this it looks perfect.
How to Philosophize with Cake
Friday 9th of May 2014
That looks great! So easy, and so many fresh berries! Spring truly is the best time for baking.
Deanna Segrave-Daly
Friday 9th of May 2014
I agree - spring gets you in the mood for all the lovely fruit desserts :) Off to check out how you combined 3 of my very favorite foods (bacon, pancakes & peanut butter) all in one recipe!