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Slow cooker dumplings with rhubarb compote recipe
Slow cooker dumplings with rhubarb compote recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in cozy winter dessert: sweet fluffy dumplings with tangy rhubarb.
Ingredients:
  • 84.98 gm milk
  • 1 large bunch rhubarb, cut into 1.5cm pieces
  • 250.00 ml frozen raspberries, thawed
  • 107.50 gm caster sugar
  • 250.00 gm boiling water
  • 5.00 gm cornflour
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve
  • 225.00 gm self-raising flour
  • 0.63 gm ground cinnamon
  • 30g butter
  • 110.55 gm golden syrup
Instructions:
  • Preheat slow cooker on HIGH. Add fruit, sugar, and boiling water to the slow cooker bowl. Mix well. Cover with lid.
  • Prepare Spiced Dumplings. Combine flour and spices in a large bowl. Rub butter into the mixture using your fingertips. Create a well and pour in milk and golden syrup. Mix until combined. Roll mixture into 8 balls using 2 tablespoons each.
  • Uncover slow cooker and mix sauce. Mix cornflour with 1 tablespoon water in a small bowl. Pour into slow cooker, stir well. Place dumplings on top of rhubarb. Cover with a clean tea towel and secure with lid. Cook on HIGH for 1 hour or until dumplings are fluffy and fully cooked. Sprinkle icing sugar on top, serve with ice-cream.

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