Description
Rhubarb Grunt is a nostalgic, old-fashioned dessert from the early 1900s made right on the stovetop! This 1910 classic features tart rhubarb cooked with sugar into a bubbling syrup, topped with soft dumpling-like biscuits that steam to fluffy perfection. It’s rustic, simple, and bursting with cozy charm. #VintageDesserts #RhubarbGrunt
Ingredients
Units
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- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, cold and cubed
- 1/3 cup milk
- 1/4 teaspoon cinnamon (optional, for topping)
Instructions
- In a large, deep skillet or saucepan with a tight-fitting lid, combine rhubarb, sugar, water, and lemon juice. Bring to a simmer over medium heat and cook for about 5–7 minutes until the rhubarb begins to soften and release juices.
- Meanwhile, in a mixing bowl, whisk together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk to form a soft dough.
- Drop spoonfuls of the dough on top of the simmering rhubarb mixture, spacing slightly apart as they will expand.
- Cover the pan with the lid and reduce heat to low. Steam for 15–20 minutes without lifting the lid, until the dumplings are puffed and cooked through.
- Remove from heat, sprinkle with cinnamon if desired, and serve warm—preferably with a scoop of vanilla ice cream or a drizzle of cream.
Notes
- Keep the lid tightly closed during steaming to ensure the dumplings cook properly.
- You can substitute part of the rhubarb with strawberries for a sweet twist.
- For a more cake-like topping, add a bit more milk to the dough.
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 28g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg