Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Sugar

  2. 2 tablespoons 30ml Cornstarch

  3. 1 cup 237ml Water

  4. 1/2 cup 118ml Orange juice

  5. 4 cups 948ml Fresh or frozen rhubarb - sliced

  6. 1" thick Dumplings

  7. 1/2 cup 31g / 1.1oz All purpose flour

  8. 1/2 cup 31g / 1.1oz Rolled oats

  9. 1/3 cup 65g / 2 1/3oz Sugar

  10. 1/4 cup 15g / 1/2oz Whole wheat flour

  11. 1 1/2 teaspoons 7 1/2ml Baking powder

  12. 1/2 cup 118ml Milk

  13. 2 tablespoons 30ml Cooking oil Topping

  14. 1 tablespoon 15ml Sugar

  15. 1/4 teaspoon 1 1/3ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 425F. To make the fruit: In a medium saucepan, stir together the sugar and cornstarch. Stir in the water and orange juice. Cook and stir over medium-high heat until the mixture is thickened and bubbly. Add the rhubarb pieces; cook and stir until the mixture returns to boiling. Remove from heat. Cover the mixture to keep it warm. To make the dumplings: In a medium bowl, stir together the all purpose flour, rolled oats, sugar, whole wheat flour, and baking powder. In a small bowl, stir together the milk and cooking oil. Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened. Do not over mix. Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2 quart casserole dish. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture. To make the topping: In a small dish, stir together sugar and cinnamon. Sprinkle the sugar over the top of the dumplings. Bake, uncovered, in the 425F oven about 20 minutes or until done. Test for doneness by lifting a dumpling to see if it's done underneath. Serve warm.


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