Recipe - Rhubarb Dumplings

SAUCE
1 One half cup Sugar
1 cup Flour
One fourth teaspoon Cinnamon
One fourth teaspoon Salt
1 One half cup Water
1/3 cup Butter
1 teaspoon Vanilla
1 Red food coloring

DOUGH
2 cup Flour
2 tablespoon Sugar
2 teaspoon Baking powder
One fourth teaspoon Salt
2 One half tablespoon Cold butter
One half cup Milk; may need up to Three fourths cup

FILLING
2 tablespoon Butter; softened
2 cup Finely chopped rhubarb
One half cup Sugar
Cinnamon

Preheat oven to 350 F. Prepare sauce first. In a small saucepan, combine
sugar,flour, cinnamon, and salt. Gradually mix in the water, and add the
butter. Bring to a boil over high heat and cook for 1 minute. Add the
vanilla and,if desired, food coloring to tint dark pink. Let cool. Prepare
the dough. In a medium mixing bowl or food processor, combine the flour,
sugar, baking powder, and salt. Cut or process in the butter until the
mixture resembles small corn niblets. Add the milk and mix quickly. Roll
out dough onto a flowered surface to a 12 x 10 inch rectangle Spread the
dough with the softened butter, and arrange the rhubarb on top. Sprinkle
sugar all over, and dust liberally with cinnamon. Roll up from the 07/01/92
9:24 PM long side, and place on a cutting board, seam side down. Cut the
roll into 12 slices. Arrange cut side up on an oiled 3 qt. flat glass
baking dish. Poor cooled sauce over the top. Bake for 35 minutes, until the
dumplings are puffy and golden brown. Serve with cream if desired. NOTE:
Frozen rhubarb can be used. Do not thaw before arranging on dough. Cook the
same length of time. From Cooking from Quilt Country by Marcia Adams
Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998