Strawberry and Rhubarb Slumps

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Slumps are desserts made with baked or stewed fruit covered in dough. Some are baked in the oven as cobblers with a golden bun atop seasonal fruit, while others are simmered on the stovetop, creating slumps. Simply put, they're large dumplings atop stewed fruit that collapse as you spoon them into bowls. In this slum, the tartness of the rhubarb complements the sweetness of the strawberries beautifully. Boil them for a few minutes, then cover them with dough and let them rise, covered. Serve warm in cups, ensuring each serving has at least one dumpling. Top with whipped cream and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups strawberries, hulled and cut into pieces
2 cups chopped rhubarb
0.5 cups of sugar
0.5 cups of water
1 cup premium flour, sifted
2 tsp baking powder
1/4 teaspoon salt
0.5 cups of milk
Lightly sweetened whipped cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, rhubarb, premium flour, milk, cream

Cooking the dish according to the recipe:

In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar, and 1/2 cup water. Cook over medium heat at a gentle simmer for about 10 minutes.
Meanwhile, in a bowl, combine the flour, baking powder, and salt. Add the milk and mix quickly. Drop the batter by spoonfuls onto the surface of the gently simmering fruit. Cook for 10 minutes, uncovered, then cover and cook for another 10 minutes.