Name: Strawberry Rhubarb Slump
Ingredients: 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

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

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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.