Strawberry-rhubarb Slump

Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	8	Servings

INGREDIENTS

1	c	All-purpose flour
1/4	c	Sugar
1	t	Baking powder
1/4	t	Baking soda
1	ds	Salt
1/4	c	Chilled stick margarine, cut
		into small pieces
6	T	Low-fat buttermilk
1/4	t	Almond extract
3	c	Whole strawberries, hulled
3	c	Sliced rhubarb
1/2	c	Sugar
1/2	c	Water
1	T	Cornstarch
2	T	Port or other sweet red wine
1	T	Sliced almonds
2	t	Sugar

INSTRUCTIONS

Combine first 5 ingredients in a bowl; cut in margarine with a pastry
blender or 2 knives until mixture resembles coarse meal. Add
buttermilk and extract, and toss with a fork until the dry  ingredients
are moistened. Set dough aside.  Combine the strawberries, rhubarb, 1/2
cup sugar, and water in a  10-inch ovenproof skillet; cover and cook
over medium heat 10  minutes, stirring occasionally. Combine cornstarch
and wine; add to  fruit mixture. Bring to a boil, and cook 1 minute or
until thickened,  stirring constantly.  Drop the dough by heaping
tablespoons onto the fruit mixture; cover  and cook over low heat for
10 minutes. Remove from heat, and sprinkle  the sliced almonds and 2
teaspoons sugar over the dumplings and fruit  mixture. Broil for 3
minutes or until golden. Yield: 8 servings.  Per serving: 228 Calories;
7g Fat (28% calories from fat); 3g  Protein; 39g Carbohydrate; 0mg
Cholesterol; 203mg Sodium  NOTES : If fresh rhubarb isn't available,
frozen is a suitable  substitute. Apple juice or cider may be used
instead of port or sweet  red wine.  Recipe by: Cooking Light, Sept.
1995, page 132  Posted to MC-Recipe Digest V1 #415 by igor@digex.net on
Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 209 Calories From Fat: 58 Total Fat: 6.6g Cholesterol: 1.3mg Sodium: 196.5mg Potassium: 175.7mg Carbohydrates: 35.7g Fiber: 1.4g Sugar: 20.9g Protein: 2.7g