Recipe

Rhubarb Dumplings Recipe

	Andypandy / All my dishes 2 years, 4 months ago Buttery rich dough rolled like a cinnamon roll and baked in a pinkish spicy sauce. Prep:30m Cook:35m Servings:12	Andypandy
	tart rhubarb sweet spicy gooey sticky

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Ingredients

Sauce:

1 1/2 cups sugar

1 tablespoon all purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups cold water

1/3 cup cold butter

red food colouring

Filling:

2 tablespoons soft butter

2 cups finely chopped rhubarb, fresh ( frozen unthawed)

1/2 cup white sugar

Dough:

2 cups all purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1/4 teaspoon salt

3 tablespoons cold butter

1/2 to 3/4 cup cold milk ( just what is needed)

Directions

Prepare Sauce :

In a small sauce pot combine the sugar, flour, salt, and cinnamon.

Gradually mix in the cold water and then the butter.

Bring to a boil, over high heat and cook one minute. Add a teaspoon vanilla if desired and just enough food colouring to tint to a nice pinkish colour.

Remove and let cool.

Dough:

In a large mixing bowl or food processor, combine the flour, sugar, baking powder, and the salt.

Cut in the cold butter so mixture resembles little corn kernels.

Add enough of the cold milk to combine into a dough ball, using only enough milk to dampen all .

Gather into a ball and roll on a floured bread board to 12 x 10 inch triangle.

Spread the dough with soft butter and arrange the chopped rhubarb on top. If using frozen rhubarb DO NOT thaw first.

Sprinkle sugar over top.

Roll up jelly roll fashion and cut into 12 even slices.

Arrange cut side up in a greased 3 quart flat baking dish such as a glass 9 x 13.

Pour the cooled sauce over top of the rolls.

Bake in a preheated 350 degree f. oven for 35 minutes until puffy and golden brown.