Photo: Strawberry Rhubarb Slump Recipe
A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.
Ingredients
- 1 pint strawberries, green tops removed, cut into large pieces
- 2 cups cut-up rhubarb
- 1/2 cup sugar
- 1/2 cup water
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Lightly sweetened whipped cream
Directions
In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
Serve in shallow bowls, topped with whipped cream.
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By adomas_11920124
Edmonds, WA
on September 14, 2011
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It was fresh and enjoyable. I did help the dumplings by adding half and half instead of the milk and sprinkled sugar on top of the dough to add an extra layer of taste. I also tried adding about a cup of fresh blueberries which went well with everything else. A recipe that you can experiment with and still enjoy!
By miraclesue_1784234
Coos Bay, OR
on June 15, 2011
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At the last minute I decided I wanted more of a biscuit than a dumpling, so I added some soft butter to the dough, put the cooked strawberries and rhubarb in a baking dish and dolloped the dough on top and baked at 350 for 20 minutes. Instead of sugar I used agave syrup to sweeten. With a little vanilla ice cream on top, this was screaming good!
By rahkahhome_11174319
Saint Paul, MN
on July 31, 2010
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dumplings were dense and chewy and sauce burned to the bottom of my pan after dough was added. There isn't enough whipped cream in the world to add to this to make it yummy.
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