Rhubarb Dumplings: A Taste of Nostalgia, Reimagined

There’s a certain magic that happens when the first tart, vibrant stalks of rhubarb emerge from the earth. For me, it immediately conjures memories of my grandmother’s kitchen, a place where simple ingredients were transformed into comforting masterpieces. While she never made dumplings quite like these, the essence of that early spring tang, the comforting sweetness, and the joy of sharing something homemade is what truly inspired this recipe. It’s a dish that bridges the gap between the rustic charm of yesteryear and the convenience of modern cooking, allowing us to savor that beloved rhubarb flavor with a delightful, fluffy twist.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 8
• Yield: 8 dumplings
• Dietary Type: Vegetarian

Ingredients

This recipe focuses on creating a simple yet incredibly satisfying rhubarb base topped with tender, steamed dumplings.

For the Rhubarb Base:

• 1 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 cup water
• 3 cups cut rhubarb (about 1-inch pieces)
• 3 tablespoons butter

For the Dumplings:

• 1 1⁄4 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon baking powder
• 1⁄3 cup milk
• 1⁄4 cup butter, softened
• 2 teaspoons granulated sugar
• 1⁄2 teaspoon ground cinnamon

Equipment Needed

• 2-quart microwave-safe dish with a cover
• Whisk
• Measuring cups and spoons
• Small bowl (for the cinnamon sugar topping)
• Toothpick or skewer (for testing doneness)

Instructions

This recipe utilizes the microwave for both the rhubarb base and the dumpling cooking, making it a wonderfully quick and fuss-free dessert.

1. Prepare the Rhubarb Base: In your 2-quart microwave-safe dish, combine the packed brown sugar and cornstarch. Stir them together until well combined. Gradually whisk in the water until the mixture is smooth and there are no lumps.
2. Add Rhubarb and Butter: Add the cut rhubarb and the 3 tablespoons of butter to the sugar and cornstarch mixture.
3. First Microwave Cook: Cover the dish and microwave on high for 5 minutes. Carefully remove the dish from the microwave (it will be hot!). Stir the contents well.
4. Second Microwave Cook: Cover the dish again and microwave on high for another 3 minutes, or until the rhubarb is tender and the sauce has thickened. Set this aside for a moment.
5. Prepare the Dumpling Batter: While the rhubarb is cooking, in a separate bowl, combine the 1 1⁄4 cups all-purpose flour, 1⁄4 cup granulated sugar, and baking powder. In another small bowl, whisk together the 1/3 cup milk and 1⁄4 cup softened butter until combined. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
6. Form the Dumplings: Using two spoons, drop the dumpling batter in eight distinct mounds onto the surface of the cooked rhubarb, distributing them around the edges of the dish. Try to ensure they are not submerged too deeply in the rhubarb mixture.
7. First Dumpling Microwave Cook: Cover the dish tightly. Microwave on high for 2 minutes. It is crucial not to lift the cover during this initial steaming period, as this allows the dumplings to puff up beautifully.
8. Second Dumpling Microwave Cook & Test: After 2 minutes, carefully rotate the dish a quarter turn to ensure even cooking. Microwave on high for 3 more minutes, or until a toothpick inserted into the center of a dumpling comes out clean. If it comes out with wet batter, microwave for an additional 30-second intervals until done.
9. Prepare the Topping: While the dumplings are finishing, in a small bowl, combine the 2 teaspoons granulated sugar and the 1⁄2 teaspoon ground cinnamon. Stir until evenly mixed.
10. Serve: Sprinkle this cinnamon sugar mixture over the hot dumplings immediately after they are done cooking. Serve the rhubarb dumplings warm, with your choice of cream, whipped cream, or ice cream.

Expert Tips & Tricks

• Rhubarb Preparation: Ensure your rhubarb is cut into roughly uniform 1-inch pieces. This helps it cook evenly. If your rhubarb is particularly fibrous, you might want to trim off any tough outer strings.
• Don’t Overmix Dumplings: A light hand with the dumpling batter is key to achieving that lovely fluffy texture. Overmixing can develop the gluten too much, leading to tough dumplings.
• Microwave Variations: Microwave ovens can vary in power. Keep an eye on the dumplings during the final cooking stage. If they seem to be browning too quickly, you can reduce the power slightly for the last minute or two.
• Rhubarb Sweetness: The sweetness of rhubarb can vary considerably. If you find your rhubarb is exceptionally tart, you might want to consider adding an extra tablespoon of brown sugar to the rhubarb base in step 1. Conversely, if it’s very mild, you might slightly reduce it, though the recipe is balanced as written.

Serving & Storage Suggestions

These Rhubarb Dumplings are best enjoyed fresh and warm, right out of the microwave, when the dumplings are at their fluffiest and the rhubarb sauce is perfectly warm. The contrast between the warm, tart rhubarb and the sweet, tender dumplings, topped with melting ice cream or cool whipped cream, is pure bliss.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 30-60 seconds, or until warmed through. Be aware that the dumplings may lose some of their initial fluffiness upon reheating, but they will still be delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	317.2 kcal
Calories from Fat
Total Fat	10.7 g	16%
Saturated Fat	6.7 g	33%
Cholesterol	28.1 mg	9%
Sodium	127.4 mg	5%
Total Carbohydrate	53.8 g	17%
Dietary Fiber	1.5 g	5%
Sugars	34.5 g	138%
Protein	2.9 g	5%

Nutritional information is an estimate and may vary based on ingredients and preparation.

Variations & Substitutions

• For a Deeper Flavor: Add a teaspoon of vanilla extract to the dumpling batter for an extra layer of warmth and aroma.
• Spice It Up: If you enjoy a bit more spice, add a pinch of nutmeg or ground ginger to the cinnamon sugar topping.
• Berry Boost: Mix in about 1/2 cup of fresh or frozen strawberries or raspberries along with the rhubarb for a delightful berry-rhubarb fusion.
• Gluten-Free: While not tested in this exact recipe, for a gluten-free option, you could experiment with a good quality gluten-free all-purpose flour blend for the dumplings. The texture might vary slightly.

FAQs

Q: Can I make this recipe in a conventional oven?
A: This recipe is specifically designed for microwave cooking. Adapting it for a conventional oven would require significant adjustments to cooking time and temperature, and the texture of the dumplings might differ.

Q: My rhubarb is very stringy. What should I do?
A: If your rhubarb stalks are particularly fibrous, you can peel off the outer strings with a vegetable peeler before cutting them into pieces.

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. You may need to increase the initial microwave cooking time for the rhubarb base slightly, as frozen fruit releases more moisture.

Q: How do I know if the dumplings are fully cooked?
A: The best way to check for doneness is to insert a toothpick or skewer into the center of a dumpling. If it comes out clean, the dumplings are cooked through.

Q: Can I make the rhubarb base ahead of time?
A: Yes, you can prepare the rhubarb base up to a day in advance and store it in the refrigerator. Gently warm it before adding the dumpling batter and proceeding with the recipe.

Final Thoughts

This Rhubarb Dumpling recipe is a testament to how simple, seasonal ingredients can be transformed into a truly delightful dessert with minimal effort. It’s a dish that’s both comforting and exciting, a perfect way to celebrate the arrival of spring or to simply enjoy a burst of tart-sweet flavor. I encourage you to give it a try, perhaps with a dollop of crème fraîche or a scoop of your favorite vanilla bean ice cream. I’d love to hear about your experience and any wonderful memories it might evoke. Happy cooking!