Rhubarb Dumplings
Sweet and tangy rhubarb dumplings infused with cinnamon and red Hots, offering a vibrant flavor combination perfect for dessert or a unique fruit treat.
Ingredients
Instructions
- Combine rhubarb, water, cinnamon red Hots, and red food coloring in a pot, bring to a boil, and simmer for 5 minutes.
- In a separate bowl, combine cornstarch and cold water to make a slurry.
- Stir the cornstarch mixture into the simmering rhubarb, bring to a boil, and cook for 1 minute until thickened.
Tips & Substitutions
For a deeper flavor, consider adding a splash of vanilla extract or a pinch of nutmeg to the rhubarb mixture. If you don’t have cinnamon red Hots, you can substitute with regular cinnamon and adjust the sweetness. Ensure to cut rhubarb uniformly for even cooking, and use fresh rhubarb for the best results. This dish can be enjoyed as a dessert or as a unique side with savory dishes.
Serving Suggestions
Serve the rhubarb dumplings warm, drizzled with a dollop of whipped cream or vanilla ice cream for a delightful contrast. They pair beautifully with Fried Spinach for a refreshing balance of flavors. For a complete meal, consider serving alongside Honey Soy Chicken (Microwave Dish) for a sweet and savory combination that will impress.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat or in the microwave, stirring occasionally, until heated through. Adding a splash of water can help maintain moisture if the mixture thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Dumplings contains roughly 489 calories, with 5g protein, 121g carbohydrates, and 1g fat. It is an excellent source of vitamin C (98% of the Daily Value) and dietary fiber (42% of the Daily Value), and a good source of potassium and protein. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain excess moisture before cooking. This will help maintain the right consistency in your dish. Adjust the cooking time slightly as frozen rhubarb may release more liquid during the cooking process.
What can I substitute for sugar in this recipe?
You can use honey or maple syrup as a natural sweetener. Keep in mind that using liquid sweeteners may alter the consistency, so reduce the water slightly to balance. If you prefer a sugar-free option, consider using a sugar substitute like stevia or erythritol, adjusting to taste.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free, but if you are using packaged cornstarch, ensure it's certified gluten-free. You can also experiment with other thickening agents like arrowroot or tapioca starch if desired, while maintaining the same proportions for best thickening results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).