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How to make Slow cooker dumplings with rhubarb compote

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 1 large bunch rhubarb, cut into 1.5cm pieces
  • 1 cup frozen raspberries, thawed
  • 1/2 cup caster sugar
  • 1 cup boiling water
  • 2 teaspoons cornflour
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve

Spiced Dumplings

  • 1 1/2 cups self-raising flour
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 30g butter
  • 1/3 cup milk
  • 1/3 cup golden syrup

Method

  • Step 1 Turn slow cooker on HIGH. Place fruit, sugar and boiling water in bowl of slow cooker. Stir to combine. Cover.
  • Step 2 Meanwhile, make Spiced Dumplings. Place flour and spices in a large bowl. Stir to combine. Using your fingertips, rub butter into flour mixture. Make a well. Add milk and golden syrup. Mix until well combined. Roll 2 level tablespoons of mixture into a ball. Repeat to make 8 dumplings.
  • Step 3 Remove lid from slow cooker and stir sauce. Blend cornflour with 1 tablespoon water in a small bowl. Add to slow cooker. Stir to combine. Arrange dumplings on top of rhubarb mixture. Lay a clean, dry tea towel over slow cooker. Wipe moisture from underside of lid, then place over tea towel, folding up overhanging fabric to sit on lid. Cook on HIGH for 1 hour or until dumplings are puffed and cooked through. Dust with icing sugar and serve with ice-cream.