Strawberry Rhubarb Slump

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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!

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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!

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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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The presentation of the dish is very poor

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After harvesting some rhubarb from my garden last night, I was looking for a quick recipe that would satisfy my sweet tooth without requiring a trip to the grocery store for special ingredients. This recipe did the trick and was very easy and fast to boot. I really liked the strawberry rhubarb sauce--simple but with a rich balanced flavor that rhubarb lends to things. The dumplings were so-so....starchy and bland (no surprise if you look at the ingredients, but nothing particularly moist or flavorful so the whipping cream is an essential complement to this dish. I'd make this again if I just want something quick and easy for myself, but not if I were entertaining and wanted a dessert to wow the tastebuds.

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It was so good! We have a new favorite dessert! It looks good too! Best of all it's easy to make!

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I've had various fruit slumps when I was young, and all held a tart sweet sensation for desert. This one comes in on top for a seasonal sensation! Wonderfully rich without being too heavy! Definitely a winner that stands up to the test of time!