Rhubarb Grunt Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
• Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
• Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.

Steps:

• Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, baking powder, pinch of salt, and ginger in a medium bowl. Stir together milk and butter in another small bowl. Stir milk-butter mixture into flour mixture and set batter aside.
• Gently fold together raspberries, rhubarb, lemon juice, remaining 3/4 cup sugar, pinch of salt, remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer fruit mixture to a large straight-sided skillet. Cover and bring to a boil over medium-high heat, stirring occasionally.
• Using two spoons, drop 8 large dollops of batter on top of fruit mixture, spacing them evenly. Sprinkle with reserved cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until batter is cooked through and juices are bubbling, about 15 minutes. Serve warm drizzled with cream.

Steps:

• In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
• Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
• Serve in shallow bowls, topped with whipped cream.

Steps:

• Preheat oven to 375 degrees F.
• Grease a shallow 8x12 baking dish with butter, set on a baking sheet.
• Spread the chopped rhubarb over the bottom of the baking dish.
• Sprinkle with the sugar, coating evenly.
• Dot with the butter.
• Sift the flour, sugar and salt into a mixing bowl, gently stir in the cream to make a sticky dough Spread this mixture over the fruit, covering evenly.
• Bake for 45 minutes or until the fruit is bubbling and the top is golden.
• Serve with cream, ice cream or custard.