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Rhubarb Dumplings


1.5 cups sugar

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon, rounded

1/4 teaspoon salt

1.5 cups water

1/3 cup butter

1 teaspoon vanilla extract

Red food coloring (if you want)


2 cups all-purpose flour (you can use part whole wheat flour to make it a tad healthier if you would like)

2 tablespoons sugar

2 teaspoons baking powder

1/4 salt teaspoon salt

2.5 tablespoons cold butter

1/2 to 3/4 cup milk (we have used soy and almond milk too)


2 tablespoons (1/4 stick) butter, soften

2 cups finely chopped fresh or frozen rhubarb 

1/2 cup sugar (it's up to you how much you use, sometimes we don't put the entire 1/2 cup)

ground cinnamon


Preheat oven to 350 degrees Farhenheit. Prepare sauce first. In a small saucepan, combine sugar, flour, cinnamon, and salt. Gradually mix in the water, and add the butter. Bring to a boil over high heat and cook 1 minute. Add the vanilla and, if desired, enough food coloring to tint the mixture to a deep pink. Let cool.

Prepare the dough. In a medium mixing bowl or food processor bowl, combine the flour, sugar, baking powder, and salt. Cut in or process in the butter until the mixture resembles small corn niblets. Add the milk and mix quickly - do not overmix. Gather dough into a ball and roll out on a floured board or cloth to a 12x10 inch rectangle.

Spread the dough with the softened butter, and arrange rhubarb on top. Spread sugar over all, and dust liberally with cinnamon. Roll up from the long side, and place a cutting board, seam side down. With a knife, cut the roll into 12 slices. Arrange with the filling side up on an oiled 3-quart flass glass baking dish. Pour cooled sauce over top of dumplings. Bake for 35 minutes, until the dumplings are puffy and golden brown. Serve with heavy cream or ice cream if you would like. They are also really good by themselves. 

Finished Rhubarb Dumplings

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