Strawberry Rhubarb Grunt
Filled with seasonal fruits and a fluffy biscuit dough, this Strawberry Rhubarb Grunt will have you coming back for more!
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Servings: 6 servings
Calories: 474kcal
Equipment
Ingredients
- 3 ½ cups chopped strawberries hulls removed
- 3 ½ cups chopped rhubarb leaves and ends removed
- 1 ¼ cups sugar
- 4 teaspoons lemon juice
- ¾ cup water
Dumpling dough
- 2 cups flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- ¼ cup butter cold and cubed (or shortening*)
- ¾-1 cup milk cold
Instructions
- Add the strawberries, rhubarb, sugar, lemon juice, and water to a large saucepan with a lid OR a Dutch oven.
- Bring to a boil over medium-high heat, stirring often to prevent sticking.
- Reduce to low-medium heat and simmer for 5 minutes, or until the strawberries and rhubarb pieces are soft and have released their liquid. Skim any foam that rises to the top.
- Sift the flour, baking powder, salt, and sugar into a medium-sized bowl.
- Add the cold butter cubes, and cut them in with a pastry cutter (or two forks) until the mixture resembles coarse crumbs (pea-sized or smaller).
- Add in a small amount of milk and mix to combine. Keep adding a small amount of milk until the mixture comes together into a soft and sticky dumpling dough that can be easily scooped.
- Drop the batter on top of the simmering strawberry and rhubarb mixture using a heaping tablespoon or cookie scoop, distributing the dough evenly over the surface.
- Place the lid on your saucepan (or Dutch oven) and allow it to simmer over low-medium heat for 15 minutes without lifting the lid.
- Once the time is up, lift the lid to check and see that the dough is cooked through.
- Serve immediately with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Notes
*Grunts have traditionally been made with lard, but butter offers a little extra flavor, and shortening will work well too.
Slow cooker: Add the strawberries, rhubarb, sugar, lemon juice, and water for 2-3 hours on high. Drop in the dumpling dough and cook with the lid on for 30-60 minutes, or until cooked through (minimum internal temperature of 210ºF/99ºC).
Storage: Store leftovers in an airtight container (glass if possible - to help with staining) for up to 3 days. Reheat in the microwave in 45-second intervals, or on the stovetop with a little water added to the pot.
Nutrition
Calories: 474kcal | Carbohydrates: 93g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 485mg | Potassium: 431mg | Fiber: 4g | Sugar: 56g | Vitamin A: 369IU | Vitamin C: 56mg | Calcium: 240mg | Iron: 3mg