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

• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 60G Toasted White Sesame Seeds, 60G
• - Silver Spoon Granulated Sugar
• - Wilton Wholefoods Cardamom Powder 10g
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 113G Royal Baking Powder Tin, 113G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 750 Ml William Fox Premium Rhubarb Syrup, 750Ml

Instructions

1. 1. In a small saucepan, combine 3/4 cup sugar.
2. 2. Stir in 1/2 cup orange juice and 1 cup water. Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes bubbly.
3. 3. Add 500 g frozen rhubarb pieces and 1/2 teaspoon ground cardamom. Cook and stir until the mixture returns to a boil and the rhubarb softens.
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 all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons sugar, and 1/2 teaspoon ground cardamom. Gradually add 1/3 cup milk to form a soft dough.
6. 6. Drop spoonfuls of the dough onto the warm rhubarb mixture. Cover the saucepan and cook over low heat for 10-12 minutes, or until the dumplings are cooked through.
7. 7. Serve the rhubarb compote warm with the cardamom dumplings on top. Optionally, garnish with a sprinkle of toasted sesame seeds for an extra touch.