I have another confession to make. There's nothing we like better than rhubarb except maybe rhubarb with almost anything else, like say raspberries, strawberries, apples or cranberries. I don't think there's anything quite like it and crave it constantly likely due to the fact that rhubarb thrives in cooler climates and can't be found au natural anywhere near these parts. Cactus pear yes, rhubarb no.
Thankfully I've been able to pick some up at our local Sprouts to stash in the freezer. Of course it would help a lot if I could just leave it there for a while and let my stash build up, but oh no. I'm using it up faster than I can buy it. Darn.
One of our favorite sweet treats for the week is this fabulous old fashioned dessert courtesy of Canadian cooking guru's The Best of Bridge. The ladies showcase Apple Diddle Diddle Dumplings in their book, The Rest of the Best and it is absolutely stellar. I've even used the basis of it to create new versions by using different fruit.
Whatever you choose to fill the little rolly polly nummers with, the Rhubarb Apple ones have been voted our favorites - at least for now.
Flakey, buttery biscuit like dough rolled around a filling of sliced rhubarb with a touch of apple - awesome! I hate to admit, but I only added the apple because I didn't think I had enough rhubarb; however, that one little solitary Granny Smith sure added some nice crunch and fabulous flavor to the end result.
If you're lucky enough to have some fresh rhubarb in your garden, for heavens sake give this one a try. If it fails to make you famous, for sure you'll be popular.
Rhubarb Apple Diddle Diddle Dumplings (adapted from The Rest of the Best, Best of Bridge Series Cookbooks)
1-1/2 cups brown sugar
1-1/2 cups water
1/4 cup butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
Combine brown sugar, water, butter and cinnamon in a medium sized saucepan. Place over medium heat, bring to a boil, stirring to dissolve sugar and boil for 5 minutes. Remove from heat, stir in vanilla and set aside.
Preheat oven to 350. Spray a 9 x 12 pan or 12 inch round gratin dish with cooking spray and set aside.
3 cups rhubarb cut into 1/2 inch slices
1 Granny Smith apple, peeled and chopped
Toss fruit together and set aside.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold unsalted butter
2/3 cup whole milk
Whisk dry ingredients together in a large bowl. Cut in butter into mixture using a pastry blender until butter pieces are pea sized. Make a well in the center of flour butter mixture and add milk. Using a fork, stir just until mixture is moistened. Turn out onto a lightly flour surface and knead gently until dough holds together (8 to 10 times). Roll dough into a 10 x 12 inch rectangle. Place fruit in a row down center of dough and bring sides of dough up to meet in the middle. Press together to form a long roll, sealing edges well. Cut into 1 inch pieces and place evenly in prepared baking dish. Pour sauce over top of dumplings and bake for 55 to 60 minutes, until top is golden brown. Cool on a wire rack and serve warm with whipped cream or ice cream.
A year ago - Shepherd's Pie Stuffed Potatoes