Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Sweet fluffy dumplings and tangy rhubarb make a great pair in this warm winter dessert.
1 large bunch rhubarb, cut into 1.5cm pieces
1 cup frozen raspberries, thawed
1/2 cup caster sugar
1 cup boiling water
2 tsp cornflour
Icing sugar, to serve
Vanilla ice-cream, to serve
1 1/2 cups self-raising flour
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/3 cup milk
1/3 cup golden syrup
3 Method Steps
Step 1Turn slow cooker on HIGH. Place fruit, sugar and boiling water in bowl of slow cooker. Stir to combine. Cover.
Step 2Meanwhile, make Spiced Dumplings. Place flour and spices in a large bowl. Stir to combine. Using your fingertips, rub butter into flour mixture. Make a well. Add milk and golden syrup. Mix until well combined. Roll 2 level tablespoons of mixture into a ball. Repeat to make 8 dumplings.
Step 3Remove lid from slow cooker and stir sauce. Blend cornflour with 1 tablespoon water in a small bowl. Add to slow cooker. Stir to combine. Arrange dumplings on top of rhubarb mixture. Lay a clean, dry tea towel over slow cooker. Wipe moisture from underside of lid, then place over tea towel, folding up overhanging fabric to sit on lid. Cook on HIGH for 1 hour or until dumplings are puffed and cooked through. Dust with icing sugar and serve with ice-cream.
YOU’LL NEED A 5.5-LITRE SLOW COOKER FOR THIS RECIPE.
All quantities above are averages