I was introduced to rhubarb via desserts at a young age thanks to my father.
Like his immediate family, my dad has a huge sweet tooth and a special love for any type of homemade baked goodie. As the oldest of five kids, he was notorious for quickly eating his dessert and then helping himself to the portion of the sibling who had the misfortune of sitting next to him at dinner. He grew up on and surrounded by farmland in northwestern Pennsylvania where rhubarb abundantly resurfaced every year in the family garden. He remembers his mom simply stewing rhubarb stalks in sugar until they turned into soft, runny, sweet-tart goodness.
Over the years as I spent more time in the kitchen, any recipe that featured rhubarb was an automatic rip-out from a magazine or dog-eared in a cookbook to try out on my dad. Being from a large family, he’d eat it all – whether it was perfected or not.
A rhubarb slump recipe became a favorite over 15 years ago – torn from a Cooking Light issue – long before websites, recipe apps or blogs were in fashion. Over the years, I've revised and tweaked it to my own version (recipe below.)
So, what the heck is a slump?
Sometimes also called a grunt, a slump is similar to a cobbler as it’s a fruit concoction with biscuit-like dough dropped into the sauce but unlike cobbler, it’s cooked on the stove instead of in the oven.
For this slump, depending on how much rhubarb I have, I use more or less strawberries – aiming for about 6 total cups in cut fruit and vegetable (yes, rhubarb is technically a veggie.)
Some more rhubarb facts:
- Is a wild cousin to celery
- Very sour in taste
- Only the stalks are edible, the leaves are poisonous
- Provides fiber, Vitamin C, K, potassium and calcium
- Freezes well
- Is used in both sweet and savory dishes (check out Cooking Light’s round-up of springtime rhubarb recipes.)
Are you a rhubarb fan? What’s your favorite way to eat it?
This Strawberry Rhubarb Slump is the perfect spring dessert! Cook it right on the stove- no need for the oven! Tweet this
Strawberry Rhubarb Slump
Serves 6 - 8
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons butter, chilled
- 1/8 teaspoon almond extract (or ¼ teaspoon vanilla extract)
- 1/3 cup buttermilk
- 4 cups rhubarb, chopped
- 2 cups strawberries, cut in half
- ½ cup sugar
- ½ cup water
- 2 teaspoons cornstarch
Combine flour through baking soda in a large bowl. Cut butter into mixture with pastry knife. Add extract and slowly add buttermilk, mixing until dough is formed.
In a large ovenproof skillet, add rhubarb, strawberries, sugar and ¼ cup water.
Cover and cook over medium heat for 15 minutes, stir occasionally. Combine remaining ¼ cup water and cornstarch. Pour into rhubarb mix; bring to a boil and cook for 30 seconds. Turn heat to low and drop dough by 2 tablespoons full into rhubarb sauce.
Cover and cook about 20 minutes until dumplings are baked through. If desired, brown under broiler for 2 – 3 minutes. Top with heavy cream or dollop of Greek vanilla yogurt.
(Adapted from Cooking Light Magazine, circa 1990’s)