Description
A traditional 1910-era steamed dessert made on the stovetop, Rhubarb Grunt features tart rhubarb simmered with sugar and topped with fluffy biscuit dumplings. The name ‘grunt’ comes from the bubbling sound it makes as it cooks — a cozy, old-fashioned comfort dish.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter
- 1/3 cup milk (plus more if needed)
Instructions
- In a large deep skillet or Dutch oven, combine rhubarb, sugar, water, and lemon juice. Bring to a simmer over medium heat and cook until the rhubarb begins to soften, about 5–7 minutes.
- While the rhubarb simmers, prepare the dumpling batter. In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in milk just until a soft dough forms (do not overmix).
- Drop spoonfuls of the dough on top of the simmering rhubarb mixture.
- Cover the pot tightly with a lid. Reduce heat to low and steam for 20–25 minutes, or until the dumplings are puffed and cooked through (no peeking!).
- Serve warm, optionally with cream or ice cream.
Notes
- Don’t lift the lid while the dumplings are steaming, or they may collapse.
- For extra flavor, add a pinch of cinnamon or ginger to the rhubarb mixture.
- Try substituting part of the rhubarb with strawberries for a classic combo.
- This is a great way to use up an abundance of fresh garden rhubarb.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: rhubarb grunt, steamed dessert, vintage recipe, traditional rhubarb, stovetop pudding