In a heavy bottom sauce bring the rhubarb stalks, lemon and orange zest and juice, and sugar to a boil. Reduce the heat an continue simmering until the rhubarb becomes a soft pulp.
While the rhubarb is cooking, combine the flour, eggs, cream, sugar, vanilla, baking powder, and salt in a large bowl and mix together. If needed, add additional cream to create a wet dough.
With the rhubarb simmering, drop spoonfuls of dumpling dough on top. Cover with a lid and steam for about 10 minutes or until the dumpling is cooked through. Be sure to adjust the liquid levels in the rhubarb if necessary to prevent it from drying out.
Once the dumpling is cooked through, spoon a sweetened dumpling with the rhubarb into a small dessert bowl. Finish off with some fresh cream and enjoy!
Originally Submitted
6/15/2011
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