Ingredients
- One recipe Sourdough Biscuits
- 2 cups fresh or frozen rhubarb cut up
- 1 cup sucanat or organic evaporated cane juice
- 1 cup water
- 1/2 cup butter
- 1 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
Servings: servings
Units:
Instructions
- Preheat the oven to 350 degrees F.
- Prepare your biscuits, roll out to about 1/2" thick and cut into 3" rounds or if you'd like larger dumplings, use a 4" cutter.
- Place several pieces of rhubarb in the center of each piece of dough and fold over, place the pinched side down into a greased 9x13" pan.
- In a small saucepan, add the remaining ingredients, except the cinnamon and cook for about 5 minutes to melt the butter and thicken the sauce just slightly.
- Pour the sauce over the dumplings.
- Sprinkle the cinnamon over the top and bake for approx. 35-40 minutes or until golden brown.
- Serve warm. You may like to add milk or ice cream. Enjoy
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