Stovetop Rhubarb Grunt

I promised the kids a pie or crisp with the abundant rhubarb growing right now, but it was just too hot to have the oven on today. I spent the afternoon searching the Internet for a stovetop crisp but came up short. In my search though I came across a recipe for blueberry grunt, which is a popular East Coast dish. Using several recipes I cobbled together (no pun intended) this stovetop rhubarb dessert that won't overheat your house.

Stovetop Rhubarb Grunt

Dumpling topping:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons (1 1/2 ounces) cold unsalted butter, cut into cubes
  • 1/3 cup plus 1 teaspoon milk
  • 1/2 teaspoon vanilla

Combine the flour, sugar, baking powder, and salt in a bowl. Cut the butter into the flour mixture with a pastry cutter until fully blended. Stir in 1/3c milk and vanilla until mixture is just moistened. If it doesn’t come together add the extra teaspoon of milk. Set aside.

 Fruit base:

 Wash 1.5 pounds of rhubarb and chop it into 1” pieces.

 In a medium bowl mix:

  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp cinnamon

 

Combine rhubarb and sugar mixture in a 10” saucepan (I used my Rockcrok Everyday Pan from Pampered Chef because I'm trying to use it more often). Cover and heat over medium heat, stirring occasionally, until sugar is dissolved. Increase heat to medium high and heat until rhubarb has just come to a boil. Plop the dumpling dough on top of the fruit in about 6 large pieces, spreading them out evenly. Reduce to lower heat to maintain a steady simmer, replace the cover, and cook undisturbed for 25 minutes until the dumplings set. Serve warm grunt with sweetened whip cream or vanilla ice cream. Makes 8 servings.


Leave a comment

Please note, comments must be approved before they are published