Description
These Slow Cooker Dumplings with Rhubarb Compote are a cozy, comforting dessert combining tangy-sweet fruit with soft, spiced dumplings.
Ingredients
Scale
- 1 large bunch Rhubarb, cut into 1.5 cm pieces
- 1 cup Frozen raspberries, thawed
- ½ cup Caster sugar
- 1 cup Boiling water
- 2 tsp Cornflour
- Icing sugar, to serve
- Vanilla ice cream, to serve
- 1½ cups Self-raising flour
- ½ tsp Ground cardamom
- ¼ tsp Ground cinnamon
- 30 g Butter
- ⅓ cup Milk
- ⅓ cup Golden syrup
Instructions
- Turn the slow cooker on HIGH to preheat. Add the rhubarb, raspberries, sugar, and boiling water to the slow cooker bowl, stirring to combine. Cover while you prepare the dumplings.
- In a large bowl, combine the self-raising flour, cardamom, and cinnamon. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center and add the milk and golden syrup, stirring until a soft dough forms.
- Roll 2 level tablespoons of dough into balls to make about 8 dumplings.
- Remove the lid from the slow cooker and stir the rhubarb mixture. Mix the cornflour with 1 tablespoon of water to form a slurry and stir it into the compote to slightly thicken.
- Carefully place the dumplings on top of the rhubarb mixture, spacing them evenly. Lay a clean, dry tea towel over the slow cooker before placing the lid on top, folding any overhang onto the lid.
- Cook on HIGH for 1 hour, until the dumplings are puffed, soft, and cooked through.
- Dust with icing sugar and serve warm with vanilla ice cream.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25 g
- Sodium: 20 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg