Rhubarb Grunt
Introducing the charmingly rustic and comfortingly sweet *Rhubarb Grunt*—a classic dessert steeped in tradition and summertime flavor. This old-fashioned treat combines tender, tangy rhubarb simmered with sugar and water under a cozy blanket of soft, fluffy dumplings. Prepared in a single skillet, the dumplings steam to perfection, soaking in the fruity rhubarb juices for a delightful blend of textures. With just 15 minutes of prep time, this quick and easy dessert is perfect for family gatherings or a cozy weeknight indulgence. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent experience. Garnished with a sprinkle of optional cinnamon, this skillet dessert is as versatile as it is nostalgic. Perfect keywords: rhubarb dessert, rhubarb grunt recipe, summer dessert, skillet dessert, easy rhubarb recipes.
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Recipe Information
Ingredients
- 4 cups rhubarb (chopped into 1-inch pieces)
- 0.75 cup granulated sugar
- 0.5 cup water
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar (for dumplings)
- 0.25 teaspoon salt
- 3 tablespoons unsalted butter (cold, cubed)
- 0.5 cup milk
- 0.5 teaspoon ground cinnamon (optional, for garnish)
Instructions
In a large, deep skillet or saucepan with a lid, combine the chopped rhubarb, 3/4 cup sugar, and 1/2 cup water. Stir to mix. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
While the rhubarb mixture is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, 2 tablespoons sugar, and salt.
Using your fingers or a pastry cutter, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms. Do not overmix; the dough should be slightly sticky.
Drop spoonfuls of the dough (about 2 tablespoons each) onto the simmering rhubarb, spacing them evenly. They will expand as they cook.
Cover the skillet tightly with the lid and let the mixture simmer gently over low heat for about 15 minutes. Do not lift the lid during this time, as the steam is necessary to cook the dumplings.
After 15 minutes, check to ensure the dumplings are puffed and cooked through (a toothpick inserted into a dumpling should come out clean).
Remove the skillet from the heat and let it cool slightly before serving.
Serve the Rhubarb Grunt warm, optionally sprinkled with ground cinnamon for added flavor. Pair with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 186.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 603 mg | 46% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
