Strawberry-Rhubarb Slump

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1		Salt
1/4 cup	49g / 1.7oz	Chilled stick margarine
		Cut into small pieces
6 tablespoons	90ml	Low-fat buttermilk
1/4 teaspoon	1.3ml	Almond extract
3 cups	711ml	Whole strawberries - hulled
3 cups	711ml	Sliced rhubarb
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Water
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Port or other sweet red wine
1 tablespoon	15ml	Sliced almonds
2 teaspoons	10ml	Sugar

Recipe Instructions

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.

Source:
Cooking Light, Sept. 1995, page 132

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