Rhubarb and Strawberry Dumplings
A dessert made easy with refrigerated crescent rolls
Ingredients:
2 cups fresh rhubarb, cut into 1-inch pieces
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
2 cups sliced strawberries
1 (8-ounce) tube refrigerated crescent roll dough
1 tablespoon sugar mixed with 1 teaspoon grated orange zest
1 teaspoon granulated sugar
Directions:
Preheat oven to 375 degrees.
In a medium-sized saucepan, combine rhubarb, sugar and orange juice. Place over medium heat and cook for about 15 minutes, stirring occasionally, until rhubarb is tender and mixture is thickened. Remove from heat. Let cool for about 15 minutes. Stir in vanilla and strawberries.
Unroll crescent dough on work surface. Press seams together to seal. Sprinkle dough with sugar-orange zest mixture. Starting at a short end, roll up dough and seal edges. Cut log of dough into 6 equal slices. Place cut side down on greased or parchment-lined baking sheet. Use 1 teaspoon sugar to sprinkle over the tops of the little dumplings.
Bake in preheated 375-degree oven for about 15 minutes, until they are golden brown. Cool on baking sheet for about 10 minutes. Place a dumpling in each of 6 dessert dishes. Top with warm Rhubarb-Strawberry mixture. Spoon a generous amount of whipped cream over the top of each dessert. Makes 6 servings.
Sue's Tips:
This dessert tastes best the day the dumplings are baked. You can make the sauce a day or two ahead of time. Just store it in the refrigerator. At serving time, gently heat the sauce in the microwave or on the stovetop.
I use frozen strawberries if I can't get flavorful, locally grown berries. When using frozen berries, I slice them when they are still frozen and then let them thaw in a bowl until it's time to stir them into the sauce.
I love sprinkling the tops of the dumplings with Ginger Cinnamon Sugar that I purchase from Mrs. Kelly's Tea. www.mrskellystea.com.
