Sunday, June 24, 2007

Sunday Treat -- Rhubarb Dumplings

There's still rhubarb out in the backyard, so I aim to use it up! Here's a family favorite --Rhubarb Dumplings. We often call them Rhubarb Rolls because they're a little bit
like a cinnamon roll.

This recipe was clipped from an old issue of Country Woman Magazine
and the cook was Elsie Shell of Topeka Indiana.
Elsie, if you're out there, my family thanks you from the bottom of their bellies!




Rhubarb Dumplings

Sauce:

1 1/2 c. sugar

1 T. flour

1/2 t. ground cinnamon

1/4 t. salt

1 1/4 c. water

1/3 c. butter

1 t. vanilla

red food coloring (opt.)

In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir one minute. Remove from heat and add vanilla and red food coloring.

Dough:

2 c. flour

2 T. sugar

2 t. baking powder

1/4 t. salt

2 1/2 T. butter

3/4 c. milk

Cut in flour into dry ingredients and add milk. Do not over-mix. This is a type of biscuit so you want that consistancy. Gather dough into a ball and roll out on a floured surface into a 12x9" rectange. Spread over dough with:

2 T. softened butter

Sprinkle with:

2 c. finely chopped rhubarb

1/2 c. sugar

1/2 t. ground cinnamon

Roll up the dough with filling into a long log. Cut into 12 even pieces and place in a greased 9x13" baking pan. Pour sauce over top. Bake at 350* F for about 40 min. or until golden brown.

My recommendation is to serve warm with vanilla ice cream and a cuppa hot coffee.




A good friend sent me this little "Did You Know" about Rhubarb......

"A good dictionary will tell you tht rhubarb means a loud dispute or a noisy argument that may be a prelude to a fight. But the book won't give any hint as to why the name of a vegetable with edible stalks is attached to a squabble.

This usage arose from a common practice of stage and movie directors --- Simultaneous shouting of 'Rhubarb! Rhubarb!' by numerous extras in a crowd scene creates an impression of angry chaos. Actors who participated in mob scenes adopted the shouted word to name a loud fracas."


~From: Why You Say It - The fascinating Stories Behind Over 600 Everyday Words & Phrases by Webb Garrison

10 comments:

  1. This looks so delicious, my mouth is watering. A definite one to try and high on the list to make asap. Mind you not sure if Rhubarb is in season here. thanks for sharing....

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  2. These are so different, I have no heard of them. Yumm I will have to try it. Thank you xoxoxo Clarice

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  3. Oh my goodness! Another wonderful wonderful way to enjoy rhubarb. You know who, LOVES cinnamon rools and loves rhubarb so now I can have the best of both! Yippedoo!
    I'm adding some rhubarb to my grocery list today!
    Thanks Jody!
    SC

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  4. I'd have to add a pinch of strawberry preserves on my rhubarb roll. Yummy!

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  5. Great recipe and wonderful to get a language lesson too.
    Lily I have admired your site. I have lived vicariously too. I think you have inspired me to celebrate my life here in the center of the desert living in the city. I can not live in the mountains or plains but I do truly live here. So with your inspiration I am going to start sharing my life of tasks and duties. Who knows maybe someone might live vicariously through me and be inspired too to celebrate who they are.

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  6. Sandie, do you grow rhubarb in Australia?

    Sandi, I do think that adding some strawberry or raspberry preserves to this recipe, either in the filling or plopped on top, would be good.

    Life Uncommon, you're comments are sweet. DO celebrate your life on the desert. God put us all in specific places. Bloom where you are planted.
    ~Jody

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  7. I have never eaten rhubarb to my knowledge. You are the main person I have heard talk about it so everytime I see one in the store (not very frequently) or read a rhubarb recipe I always think of you! :) I know I will be thinking of you the day I finally taste rhubarb!

    ~Leslie

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  8. Thanks Jody, I am printing this as I write. Always glad to find a good rhubarb recipe!
    Debbie

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  9. Mmm, these look yummy. You know what we call this in England...a "roly poly"...we make it into one long roll and slice it when it's cooked. I love rhubarb, its so under-rated!

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  10. Since rhubarb is the only fruit I grow here, I have lots of recipes that use it. It is under rated. Perhaps it's too "old fashioned" and people just don't grow it anymore.

    ~Jody

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