*  Exported from  MasterCook  *

                            Rhubarb Dumplings

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : African                          Diabetic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SAUCE***
   1 1/2  cups          sugar
   1      cup           flour
     1/4  teaspoon      cinnamon
     1/4  teaspoon      salt
   1 1/2  cups          water
     1/3  cup           butter
   1      teaspoon      vanilla
   1                    red food coloring
                        ***DOUGH***
   2      cups          flour
   2      tablespoons   sugar
   2      teaspoons     baking powder
     1/4  teaspoon      salt
   2 1/2  tablespoons   cold butter
     1/2  cup           milk -- may need up to 3/4
                        -- cup
                        ***FILLING***
   2      tablespoons   butter -- softened
   2      cups          finely chopped rhubarb
     1/2  cup           sugar
                        cinnamon

Preheat oven to 350 F.  Prepare sauce first.  In a small saucepan,
combine sugar,flour, cinnamon, and salt.  Gradually mix in the water,
and add the butter.  Bring to a boil over high heat and cook for 1
minute.  Add the vanilla and,if desired, food coloring to tint dark
pink.  Let cool.  Prepare the dough.  In a medium mixing bowl or food
processor, combine the flour, sugar, baking powder, and salt.  Cut or
process in the butter until the mixture resembles small corn niblets. 
Add the milk and mix quickly.  Roll out dough onto a flowered surface
to a 12 x 10 inch rectangle Spread the dough with the softened butter,
and arrange the rhubarb on top.  Sprinkle sugar all over, and dust
liberally with cinnamon.  Roll up from the 07/01/92 9:24 PM long side,
and place on a cutting board, seam side down.  Cut the roll into 12
slices.  Arrange cut side up on an oiled 3 qt.  flat glass baking
dish.  Poor cooled sauce over the top.  Bake for 35 minutes, until the
dumplings are puffy and golden brown.  Serve with cream if desired.
NOTE: Frozen rhubarb can be used.  Do not thaw before arranging on
dough.  Cook the same length of time.
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