Ingredients
3/4 c. packed brown sugar
1/4 c. granulated sugar
3 Tbsp. cornstarch
3 Tbsp. margarine or butter
3 c. diced rhubarb
1/2 c. water
1 1/4 c. flour
1/4 c. sugar
1 tsp. baking powder
1 tsp. salt
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Place first 6 ingredients in a 2-quart microwave-safe casserole. Cook uncovered at 100% power for 8 to 9 minutes, stirring every minute until mixture is thick and bubbly. Cover and keep warm. In medium bowl, combine flour, sugar, baking powder and salt. In a custard cup, melt the margarine about 45 seconds. Add to dry ingredients along with the milk. Mix until just blended. Drop the batter by spoonfuls into the hot rhubarb mixture. Cover with waxed paper. Cook 5 to 6 minutes or until dumplings are done. To test, scrape the wet surface with a toothpick. The dough should have a bread-like texture underneath. Stir together 2 teaspoons sugar and 1/4 teaspoon cinnamon. Sprinkle over dumplings. Serve warm. Makes 8 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Long twisted spoon for stirring and layering cocktails
Quick dumpling folding — consistent shape, perfect seal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Long twisted spoon for stirring and layering cocktails
Quick dumpling folding — consistent shape, perfect seal