Rhubarb Dumplings

Take the 3 cups of water and 2 cups of white sugar and start to boil. Once sugar is dissolved turn the stove off and let sit while you prepare the rest of the dumpling.

Take the pie crusts,,,( I cannot make dough so I buy mine..and no one has ever complained) and cut them in half so you have 4 pieces of dough.

Take a small handful of rhubarb and place in the middle of each piece of dough. Sprinkle with some brown sugar and top with nutmeg. (all measurements are to your own liking)

Take each piece of dough and wrap around the rhubarb like a purse..place each one in a deep baking dish..and then add the hot water. Use enough hot water to just cover the dumplings. If I have leftover pieces of rhubarb I throw them right into the baking dish loose. Cant waste any.

Place in 350 degree oven and bake till the tops of the dumplings are brown and the *juice* has thickened a little.

Serve warm with ice cream….yummm I’m pretty sure you could make this with apples and cinnamon instead! Something I keep meaning to try!

*I have on occasion cooked the dumplings a little too long and it thickened up too much (my dh insists there has to be juice for the dumplings..so I took a little leftover water mixture and heated it up again and poured more in..it worked.

Another time I did not add enough sugar to the recipe.. rhubarb is sooo bitter…and I did pretty much the same thing..adding a little more white sugar to the water mixture..it worked too.

This is a VERY forgiving recipe!!!