So at some time in the spring or summer, you picked, washed and chopped and either froze or canned up some of that amazing plant called rhubarb.
Here is a great way to use it on a cold winter day!
Stewed Rhubarb and Sweet Dumplings
4 to 6 cups (depending on how you cut your rhubarb) one stuffed small ziplock freezer bag, 1/4 cup of lemon juice and one cup of sugar (less if your rhubarb is sweeter, perhaps a touch more if its a more older sour green kind) and a ten cup pot with a tight fitting lid.
Put the frozen rhubarb or the quart of canned rhubarb in the pot and heat till at a steady simmer, if it was uncooked, cook till soft and just starting to pull apart, if it was canned, just heat till its simmering.
In a bowl, measure 1 cup of flour, 1 tbsp. of sugar, a pinch of salt, one tsp of baking powder and 1 tbsp. of butter, blend the dry together, then add the butter and cut it into the mixture till its well rubbed in, then make a well in the middle and pour half a cup of cold milk or water into the well, and stir just till mixed..
Use your spoon to gentle cut and shape it into six equal portions, drop each one into the boiling -simmering stewed rhubarb (keep low just simmering heat on), each should go about half way into the stew very naturally, put the lid on and set your timer for 10 min.
Do not peek! Let it steam those amazing dumplings!
I took a close up of them when done, I wanted to show how dry them will look despite the fact that they are steamed and just how big and fluffy they are. Here is a close one to show what it looks like inside?
Can be served hot or cold, can be served as seen above or can have a dollop of whip cream or a small scoop of ice cream.