Rhubarb Compote With Cardamom Dumplings Recipe

About this recipe

A delightful Asian-inspired dessert featuring tangy rhubarb cooked with orange juice and warm spices, topped with soft cardamom-infused dumplings. Perfect for a comforting dinner treat.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 ltr Minute Maid Pulpy Orange Fruit Drink
• 180 ml Mother Dairy Milk
• 150 g True Elements White Sesame Raw Seeds High In Protein And Dietary Fibres
• 5 kg Madhur Sugar M30
• 52 g On1Y Seed Cardamom Powder
• 500 g Whole Farm Premium Maida/Refined Wheat Flour
• 100 g The Select Aisle Double Acting Baking Powder
• 1 kg Supreme Harvest Iodized Salt
• 5 kg Whole Farm Grocery Sugar (5 Kg)

Instructions

1. 1. In a small saucepan, combine 3/4 cup sugar and 2 tablespoons cornstarch.
2. 2. Stir in 1/2 cup Minute Maid Pulpy Orange Fruit Drink and 1 cup water. Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes bubbly.
3. 3. Add 1/2 teaspoon On1Y Seed Cardamom Powder and continue cooking and stirring until the mixture is well combined and fragrant.
4. 4. Remove the saucepan from heat and cover to keep the mixture warm.
5. 5. In a separate bowl, prepare the dumpling dough by mixing 1 cup Whole Farm Premium Maida/Refined Wheat Flour, 1 teaspoon The Select Aisle Double Acting Baking Powder, 1/4 teaspoon Supreme Harvest Iodized Salt, 2 tablespoons Whole Farm Grocery Sugar (5 Kg), and 1/2 teaspoon On1Y Seed Cardamom Powder. Gradually add 1/3 cup Mother Dairy Milk to form a soft dough.
6. 6. Drop spoonfuls of the dough onto the warm mixture. Cover the saucepan and cook over low heat for 10-12 minutes, or until the dumplings are cooked through.
7. 7. Serve the mixture warm with the cardamom dumplings on top. Optionally, garnish with a sprinkle of True Elements White Sesame Raw Seeds High In Protein And Dietary Fibres for an extra touch.