Tangy rhubarb is cooked with raspberries, honey and vanilla bean to make a sweet tart sauce for hidden dumplings. Any extra rhubarb raspberry compote is delicious on bread or with cheese. This recipe comes to us from Emily of Well Fed, Flat Broke.
For the rhubarb raspberry compote:
- 1 1/2 pounds rhubarb
- 1 pound raspberries
- 1/2 cup honey
- 1 vanilla bean, scraped
- 1/4 teaspoon salt
For the dumplings:
- 1 cup all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup nonfat milk
- 1/4 cup non hydrogenated margarine, melted
To make the rhubarb raspberry compote:
Place the rhubarb, raspberry, honey, vanilla bean seeds and salt together in a heavy-bottomed saucepan over medium heat. Allow the rhubarb raspberry mixture to come to a rolling simmer and cook for about 10 minutes, or until rhubarb begins to soften and break down. Cover and turn the heat down to medium-low.
To make the dumplings:
Place the flour, sugar, baking powder and salt together in a medium mixing bowl and stir until thoroughly combined. Add the milk and melted margarine to the bowl. Mix together until the ingredients come together as a soft dough.
To complete the Rhubarb Raspberry Compote with Dumplings:
Drop spoonfuls of the dough into the rhubarb raspberry compote to form about 8 dumplings. Turn heat up to medium and cook for about 15 minutes, or until the dumplings have cooked through. Serve into 6 portions and enjoy!