Submitted by Linda Hundt 
 

As we are entering strawberry rhubarb pie season - indulge in its wonder!  If you are short on time, try this delicious strawberry rhubarb dumpling recipe to savor the season...

Cut two pounds of 1” pieces of fresh rhubarb and stew in 2 cups of water and 1 1/2 rounded C. of sugar and 1 tsp. of orange zest, 1/2 tsp. of fresh lemon juice until tender and rather thick. Stir frequently to avoid scorching. Add two C. washed, hulled & sliced, in-season strawberries. Pour the mixture into a buttered three-quart casserole dish or 9” deep-dish pie pan. Make homemade dumplings (recipe below) or Bisquik dumplings as directed and drop my spoonfuls on fruit mixture. Bake at 400 degrees for 10 minutes then cover casserole dish and bake for an additional 15-20 minutes until bubbly and dumplings are done. 

Buttermilk Dumplings 

• 2 C. plus 3 Tbsp of cake flour
• 1/2 tsp. salt
• 4 tsp. baking powder
• 2 tbs. of sugar
• 4 tbs. of Crisco shortening
• 1 C. buttermilk 
   

Whisk dry ingredients. Blend with pastry blender butter and shortening until mixture looks like coarse corn meal.  Mix in buttermilk just until sticky. Drop on fruit mixture, so dumplings are NOT touching. Bake as directed above.