Strawberry Rhubarb Dumplings Recipes

Steps:

• In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
• Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
• Serve in shallow bowls, topped with whipped cream.

Steps:

• In a large saucepan, bring rhubarb, water, sugar and salt to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Stir in strawberries; return to a boil., Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Drop batter in four mounds onto rhubarb mixture. Cook, uncovered, for 10 minutes. Cover and cook 5-8 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with whipped cream.

Steps:

• For the Basil Fluid Gel
• Bring a saucepan of water to a boil. Add the basil and blanch for 30 seconds. Drain and refresh immediately under cold running water. Squeeze out all the water.
• Set up an ice bath in a large bowl.
• Put the basil in a blender with the simple syrup and the 1/3 cup water. Blend until bright green, smooth, and thin in consistency. Pour into a medium bowl, set it into the ice bath, and infuse for 20 minutes. Strain through a fine strainer, discarding the solids.
• Blend the sugar and agar together well, then pour the syrup into the blender. Turn the blender to low and sift the sugar and agar into the vortex. Blend for 1 minute.
• Pour into a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes. Pour into a baking dish, cover with plastic wrap, and refrigerate until set, about 10 minutes.
• Put the gel back into the blender and blend until very smooth. Strain through a fine strainer. Store in an airtight container in the refrigerator for up to 3 days.
• For the Mochi
• Dust twenty 2-inch demisphere molds with potato starch or line two empty egg cartons with plastic wrap and dust lightly with potato starch.
• Put the strawberries in a spice grinder and process to a fine powder.
• Whisk the strawberry powder with the sugar, mochiko flour, and a pinch of salt in a microwave-safe bowl. Add 3/4 cup cold water and mix into a smooth paste. Cover with plastic wrap and microwave for 90 seconds. Stir. If the dough is very tight, stir in a little more water. Cover with plastic wrap and microwave for 1 minute. The dough will darken and become opaque.
• Dust a work surface heavily with potato starch. Working quickly, roll the warm dough 1/16 inch thick. Cut 3 1/2-inch rounds of dough. Hold a round of dough in your palm and fill with 1 tablespoon strawberry-rhubarb compote. Pinch the dough closed, stretching it if necessary, and place, seam side down, in the mold. Repeat with the rest of the dough. Cover with plastic wrap and refrigerate until serving.
• To Serve
• If desired, process a few strawberries in a spice grinder to a fine powder.
• Make a smear of the basil fluid gel on a dessert plate and set a mochi on top. Garnish, if you want, with a few pinches of the strawberry powder and some basil leaves. Repeat for each serving.
• make it simpler
• In place of the compote, doctor all-natural strawberry-rhubarb preserves with some grated lemon zest and diced fresh strawberries. Instead of making the basil fluid gel, you could just puree the basil with the simple syrup, strain it, and use the puree as a sauce.
• what's a fluid gel?
• Set with agar and then run through a blender, fluid gels land right in the middle between being a liquid and a solid. Because they can hold a shape, fluid gels take us beyond the pool of sauce on a plate and make all kinds of interesting presentations possible. And they pack super-intense flavors.

Steps:

• In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir 1 minute. Remove from heat. Add vanilla and, if desired, enough food coloring to tint sauce a deep pink. Set sauce aside. , For dough, in a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. (Do not overmix.) Gather dough into a ball and roll out on a floured surface into a 12x9-in. rectangle. Spread with softened butter; arrange rhubarb on top. , Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from a long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13x9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown.

Steps:

• In a saucepan, combine 1/3 cup sugar and the water; bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Stir in vanilla extract.
• In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
• Cut in butter with pastry blender or fork until mixture is crumbly.
• Add milk and stir just until dry ingredients are moistened.
• Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
• Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
• Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
• Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.
• Serve hot with whipped topping or ice cream, if desired.

Steps:

• in a saucepan, combine sugar, flour, cinnamon and salt.
• stir in water; add butter.
• bring to a boil, cook and stir for 1 minute.
• remove from heat.add vanilla and if desired.food coloring to tint sauce a deep pink.set aside.
• to prepare DOUGH:.
• combine sugar, flour, baking powder and salt in a medium bowl -- cut in butter until mixture resembles coarse crumbs.
• add milk and mix quickly.do not overmix.
• gather dough into a ball and rol out of lightly floured surface to fit a 13x9" baking pan.
• spread with softened butter, arrange rhubarb on top.combine sugar and cinnamon, sprinkle over rhubarb.
• roll up from long side and place on a cutting board; seam side down.
• cut roll into 12 slices.
• arrange slices, cut side up in a greased 13x9" baking pan --
• pour sauce over top.
• bake at 350* for 35-40 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
• Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.