Rhubarb Biscuit Dumplings and Strawberry Sauce

Mixed Up Rhubarb Berry JamTart and tangy dumplings that blend the flavors of rhubarb and strawberries. Yum! (From the Test Kitchens at Mrs. Wages.)

Yield: 8 servings
Prep: 25 minutes
Bake: 35 minutes

1 tube (16 oz) refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup Mrs. Wages® Spiced Apple Mix
1/2 cup butter, melted
1/4 cup water
1 1/4 tsp rum extract
1/2 cup brown sugar
1 pint strawberries, quartered
3/4 tsp vanilla extract


  1. Preheat oven to 350°F.
  2. Separate biscuits.  On a work surface, gently flatten each biscuit to a 3-in circle.  Spoon about 3 Tbsp of rhubarb onto the center of each biscuit. Wrap dough around rhubarb, pinching tightly to seal.  Set aside remaining rhubarb.  Place dumplings seam side down in an ungreased 11-in. x 7-in. baking dish.
  3. In a small bowl, combine the sugars, Mrs. Wages® Spiced Apple Mix, butter, water and rum extract.  Pour over the top of dumplings.  Sprinkle with remaining rhubarb.
  4. Bake, uncovered, for 35-40 minutes or until dumplings are golden brown.
  5. Meanwhile, in a medium saucepan, combine the strawberries and sugar.  Cook and stir over medium heat until a thick sauce forms, about 15 minutes.  Remove from the heat.  Stir in vanilla extract.  Cool slightly.
  6. Transfer strawberry mixture to a blender.  Cover and process for 15-20 seconds or until smooth.
  7. Spoon dumplings into serving bowls.  Serve warm with sauce.

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