Strawberry Rhubarb Slump
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.
Find it online: https://teaspoonofspice.com/strawberry-rhubarb-slump-cobbler/