Slow cooker dumplings with rhubarb compote


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.

13 Ingredients

  • 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
  • Spiced Dumplings

  • 1 1/2 cups self-raising flour

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground cinnamon

  • 30g butter

  • 1/3 cup milk

  • 1/3 cup golden syrup

3 Method Steps

  • Step 1

    Turn slow cooker on HIGH. Place fruit, sugar and boiling water in bowl of slow cooker. Stir to combine. Cover.

  • Step 2

    Meanwhile, 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 3

    Remove 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.

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Recipe Notes


Nutritional Information

Per serving

  • 323

  • 1352 kj

  • 7.8g

  • 5.1g

  • 2.5g

  • 4.7g

  • 252mg

  • 57.9g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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