Donna Hay's Rhubarb Dumplings

If you're looking for a quick and easy weeknight dessert then this will be perfect! This recipe combines two great things: A Donna Hay recipe and rhubarb. Rhubarb season is coming to an end in Germany but I still had a bunch of it lying in my fridge and I wanted to try something new. Last night I was looking through "Seasons" by Donna Hay and I came across this recipe.

It's part of Donna's winter section, as Australians seem to prefer to eat rhubarb in winter, anyway, I thought this can also be eaten in summer. Maybe not on a thirty degree hot day, but certainly on a German summer day. The vanilla dumpling tastes devine in combination with the rhubarb compote, you could probably also add some cream or ice cream but it tastes awesome just by itself!
Rhubarb dumplings

500g rhubarb, trimmed and chopped
2 cups (440g) caster sugar
2 cups (500ml) water
2 cups (300g) plain flour, sifted
1/4 cup (55g) caster sugar, extra
2 tsps baking powder
150g butter
1/2 cup (125ml) milk
1 tsp vanilla extract
icing sugar, for dusting

Place the rhubarb, sugar, water in a medium saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the rhubarb is tender. Remove from the heat and set aside.
Preheat the oven to 180°C (355°F).
Place the flour, extra sugar, baking powder and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the milk and vanilla and continue processing until a smooth dough form. Turn out the dough onto a lightly floured surface and divide the mixture into 6 equal portions.
Divide the rhubarb mixture among 6 x 1 1/2 cup-capacity (375ml) ovenproof dishes. Carefully place the dumplings on top and bake for 20 - 25 minutes or until cooked when tested with a skewer. Dust with the icing sugar to serve. Serves 6.