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This is for Sandra in Oregon who requested rhubarb recipes in the Friday, May 4th newsletter.
Beth in KC

Caramel Rhubarb & Dumplings

1-1/4 cups water
3/4 cup packed brown sugar
1/4 cup granulated sugar
4 Tbsp. cornstarch
3 Tbsp. butter
4 cups sliced rhubarb
1-1/4 cups flour
1/4 cup + 2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup butter, melted
1/3 cup milk
2 tsp. sugar
1/4 tsp. cinnamon

In a 2 quart microwave safe casserole combine water, brown sugar, 1/4 cup sugar, cornstarch and butter. Add the sliced rhubarb. Cook, uncovered on 100% power for 7-9 min. or until thickened & bubbly, stirring after every minute. Cover to keep warm. In medium mixing bowl combine flour, 1/4 cup sugar + 2 Tbsp. sugar, baking powder and salt. Add melted butter along with the milk to the dry ingredients. Mix until blended. Drop batter by rounded tablespoons into hot rhubarb mixture. Cover with waxed paper; cook for 5-6 min. or until dumplings are done, giving the dish a half-turn once. Stir together the 2 tsp. sugar & cinnamon; sprinkle over dumplings. Serve warm.
Serves 8
 

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