Stinas Michigan apple-and-rhubarb dumplings
Instructions:
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This recipe is from Stina, by Herman Smith. It is a nostalgic story about a Michigan farm family of the late 1880s, and of Stina, a superb cook. This is a springtime dessert, made with fresh, juicy rhubarb and apples that have been "wintered."
- 1 cup pared, diced apples;
- 1 cup cubed fresh pink rhubarb (cut into 1⁄2-inch pieces);
- 1⁄2 cup sugar;
- 1 double-crust 9-inch pie shell ;
- Heavy cream, Vanilla Cream Sauce, or softly whipped cream.
- Preheat oven to 350 F.
- In a bowl, combine the apples and rhubarb with the sugar. Roll out the pastry to about 1⁄4-inch thickness; cut into six 6-inch squares.
- Put 1⁄3 cup of the fruit mixture onto the center of each pastry square. Moisten the edges with cold water and fold the sides up over filling; pinch to seal. With a fork, pierce a vent to prevent bursting. Place on an ungreased cookie sheet and bake 25 to 30 minutes, or until golden. Serve with cream, Vanilla Cream Sauce, or softly whipped cream.