• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Strawberry-Rhubarb Slump

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 c All-purpose flour
  • 1/4 c Sugar
  • 1 ts Baking powder
  • 1/4 ts Baking soda
  • 1 ds Salt
  • 1/4 c Chilled stick margarine, cut
  • -into small pieces
  • 6 tb Low-fat buttermilk
  • 1/4 ts Almond extract
  • 3 c Whole strawberries, hulled
  • 3 c Sliced rhubarb
  • 1/2 c Sugar
  • 1/2 c Water
  • 1 tb Cornstarch
  • 2 tb Port or other sweet red wine
  • 1 tb Sliced almonds
  • 2 ts Sugar


Combine first 5 ingredients in a bowl; cut in margarine with a pastry
blender or 2 knives until mixture resembles coarse meal. Add buttermilk and
extract, and toss with a fork until the dry ingredients are moistened. Set
dough aside.

Combine the strawberries, rhubarb, 1/2 cup sugar, and water in a 10-inch
ovenproof skillet; cover and cook over medium heat 10 minutes, stirring
occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a
boil, and cook 1 minute or until thickened, stirring constantly.

Drop the dough by heaping tablespoons onto the fruit mixture; cover and
cook over low heat for 10 minutes. Remove from heat, and sprinkle the
sliced almonds and 2 teaspoons sugar over the dumplings and fruit mixture.
Broil for 3 minutes or until golden. Yield: 8 servings.

Per serving: 228 Calories; 7g Fat (28% calories from fat); 3g Protein; 39g
Carbohydrate; 0mg Cholesterol; 203mg Sodium

NOTES : If fresh rhubarb isn't available, frozen is a suitable substitute.
Apple juice or cider may be used instead of port or sweet red wine.

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