Strawberry Rhubarb Dumplings


  • 1 cup sliced fresh or frozen rhubarb, thawed
  • 1 1/2 cups water
  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 1/2 cups mashed strawberries
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  • 1 cup biscuit/baking mix (like Bisquick)
  • 1/3 cup milk
  • whipped cream


In a large saucepan, bring rhubarb, water, sugar and salt to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Stir in strawberries; return to a boil. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Drop batter in four mounds onto rhubarb mixture. Cook, uncovered, for 10 minutes. Cover and cook 5-8 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with whipped cream.

By Robin from Washington, IA


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