Since Forum cooks have already supplied us with a very nice helping of strawberry-rhubarb pies, what say we mosey along to dumplings and then branch off the strawberry-rhubarb track and try ‘barb and blueberries.
Yes, blueberries.
But first, let’s send a big thanks to longtime contributor Dianne Berst of Marysville for sharing the following pair of new and different desserts.
The first is a stewed fruit combo, topped with dumplings and served warm with whipped cream.
The second is a lattice-topped pie, about which Dianne says, “I made this for a church pie auction, and the high bidder was a fine pie baker. Her family and guests enjoyed this combination of fruit.”
Strawberry rhubarb dumplings
4cups sliced fresh or frozen rhubarb, thawed
1-1/2 cups water
1 cup sugar
1/8 teaspoon salt
1-1/2 cups mashed strawberries
1 cup biscuit/baking mix
1/3cup milk
Whipped cream
In a large saucepan, bring rhubarb, water, sugar and salt to a boil. Reduce heat and simmer, uncovered, for 6 to 8 minutes or until rhubarb is tender. Stir in strawberries and return to a boil.
Meanwhile, in a mixing bowl, combine biscuit/baking mix and milk just until moistened. Drop batter in four mounds onto rhubarb mixture and cook, uncovered, for 10 minutes. Cover and cook 5 to 8 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with whipped cream.
Makes 4 servings.
Bonnie blue-barb pie
1-1/2 cups fresh or frozen rhubarb, cut into 12 -inch pieces (see note)
1-1/2 cups fresh or frozen blueberries (see note)
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
Pastry for 9-inch, double-crust pie
2 tablespoons butter or margarine
In a large bowl, combine rhubarb and blueberries. Combine sugar, flour and salt; sprinkle over the fruit; toss lightly. Line a 9-inch pie plate with pastry; add filling. Dot with butter. Make a lattice crust. Place over filling, trim, seal and flute edges. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes one 9-inch pie.
Note: If using frozen fruit, thaw and drain well.
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