Strawberry Rhubarb Grunt
- By: Marie Nightingale
- Serves: 6
2 cups (500 mL) sliced strawberries
2 cups (500 mL) cubed rhubarb
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) ground cinnamon
1/2 cup (125 mL) water
1/4 cup (50 mL) orange juice
1 tbsp (15 mL) quick-cooking tapioca
1 cup (250 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
2 tbsp (30 mL) butter
1/2 cup (125 mL) milk
Sugar for sprinkling
In a large saucepan, combine strawberries, rhubarb, sugar, cinnamon, water, orange juice and tapioca. Bring to boil; reduce heat and simmer, stirring frequently, for 5 minutes.
To prepare dumplings: sift flour, 2 tbsp (30 mL) sugar, baking powder and salt into a bowl. Using a pastry blender or two knives, cut in butter. Add milk and stir lightly, until just moistened.
Drop by spoonfuls into hot fruit mixture, allowing space for dumplings to double in size. Sprinkle with sugar.
Cover saucepan tightly and simmer, without peeking, for about 15 minutes. Makes 6 servings.