Recipe - Strawberry-Rhubarb Slump

1 cup Allpurpose flour
One fourth cup Sugar
1 teaspoon Baking powder
One fourth teaspoon Baking soda
1 ds Salt
One fourth cup Chilled stick margarine, cut
into small pieces
6 tablespoon Lowfat buttermilk
One fourth teaspoon Almond extract
3 cup Whole strawberries, hulled
3 cup Sliced rhubarb
One half cup Sugar
One half cup Water
1 tablespoon Cornstarch
2 tablespoon Port or other sweet red wine
1 tablespoon Sliced almonds
2 teaspoon Sugar

Combine first 5 ingredients in a bowl; cut in margarine with a pastry
blender or 2 knives until mixture resembles coarse meal. Add buttermilk and
extract, and toss with a fork until the dry ingredients are moistened. Set
dough aside.

Combine the strawberries, rhubarb, One half cup sugar, and water in a 10inch
ovenproof skillet; cover and cook over medium heat 10 minutes, stirring
occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a
boil, and cook 1 minute or until thickened, stirring constantly.

Drop the dough by heaping tablespoons onto the fruit mixture; cover and
cook over low heat for 10 minutes. Remove from heat, and sprinkle the
cut or sliced up almonds and 2 teaspoons sugar over the dumplings and fruit mixture.
Broil for 3 minutes or until golden. Yield: 8 servings.

Per serving: 228 Calories; 7g Fat (28% calories from fat); 3g Protein; 39g
Carbohydrate; 0mg Cholesterol; 203mg Sodium

NOTES : If fresh rhubarb isn't available, frozen is a suitable substitute.
Apple juice or cider may be used instead of port or sweet red wine.

Recipe by: Cooking Light, Sept. 1995, page 132

Posted to MCRecipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.