Rhubarb Grunt is yet another delicious way to use this seasonal vegetable that we usually treat like a fruit.  Access to a rhubarb patch means I am always looking for a variety of ways to incorporate this vegetable. 

This gluten free dessert is also known as a slump and is sure to be a hit whether you need to avoid gluten or not.

The recipe as is, will yield 4 servings but can easily be adjusted to suit your needs.

Tasty rhubarb sauce and dumpling like blobs are a delicious combination.

Enjoy every bite of Rhubarb Grunt.

Feel free to dress up your grunt with some whipped cream or ice cream.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Rhubarb Grunt I cut up some rhubarb into one inch pieces.

Then I put the rhubarb into a medium saucepan and added some granulated sugar and water.

I allowed the rhubarb to cook for about 10 minutes at a simmer.

Next I dumped some gluten free 1 to 1 baking flour, baking powder and salt into a mixing bowl and stirred to combine.

Then I poured in some almond milk.

I used a spoon to stir the milk into the dry ingredients until a soft dough was formed.

After simmering for 10 minutes I gave the rhubarb a good stir.  Reduce heat slightly so it continues to simmer and not come to a full boil.

Then I dropped the dough on top of the stewed rhubarb with a 3 tbsp scoop.  There was enough dough for 4 scoops.

Use the size of scoop to suit your needs.

I let the mixture continue to simmer for 10 minutes uncovered.

Then I let it simmer for another 10 minutes with the lid on the pot.

After 10 minutes covered, I removed the lid.

Allow the Rhubarb Grunt to cool slightly before serving.

 

Scoop out a dough ball and some stewed rhubarb for each serving.

 

Rhubarb Grunt is delicious served plain.

 

But you could also add a dollop of whipped cream or ice cream to make this dessert a tad more decadent!

 

However you choose to serve up this Rhubarb Grunt you, your family and your guests are sure to enjoy every bite of this flavourful, seasonal dessert!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are more recipes using rhubarb you can enjoy….

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Rhubarb Grunt:

Stewed Rhubarb:

• 5 cups chopped rhubarb
• 1/2 cup granulated sugar
• 1/2 cup water

Dough:

• 1 cup 1 to 1 gluten free baking flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond milk

How to Make Rhubarb Grunt:

1. Cut the rhubarb up into one inch pieces.
2. Transfer the rhubarb to a sauce pan and add the granulated sugar and water.
3. Bring to a simmer over medium heat.  Lower heat to simmer and stir often for 10 minutes as rhubarb breaks down. 
4. Reduce heat a bit.
5. In a mixing bowl combine the gluten free 1 to 1 flour, baking powder and salt.
6. Stir in the almond milk until a soft dough is formed.
7. Use a scoop to drop the dough on top of the stewed rhubarb.  I used a 3 tbsp scoop and made 4 dough balls. 
8. Allow the mixture to continue simmering uncovered for 10 minutes.
9. After 10 minutes place the lid on the sauce pan and continue cooking for another 10 minutes.
10. After 10 minutes remove lid.
11. Allow the mixture to cool slightly before serving.
12. Scoop the dough balls out with some of the stewed mixture into serving bowls.
13. Top with whipped cream or ice cream if desired. 
14. Enjoy!

FAQS:

What should I serve with rhubarb grunt?

Rhubarb grunt is a delightful, fruity dessert that pairs well with several accompaniments. Here are some options to consider:

1. Vanilla Ice Cream: The creamy, sweet flavor of vanilla ice cream complements the tartness of the rhubarb beautifully.
2. Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the dense, biscuit-topped grunt.
3. Custard: A warm vanilla custard can be poured over the rhubarb grunt for a rich, comforting addition.
4. Crème Fraîche or Greek Yogurt: These add a tangy note that can balance the sweetness and tartness of the dessert.
5. Fresh Berries: Adding fresh berries like strawberries or raspberries can enhance the fruity flavors and provide a burst of freshness.
6. Mint Leaves: A few mint leaves can add a fresh, aromatic touch to the dessert.
7. Lemon Zest: A sprinkle of lemon zest can add a bright, citrusy note that complements the rhubarb.

Consider the preferences of your guests and the overall flavor profile you want to achieve when selecting the perfect accompaniment for your rhubarb grunt.

What substitutions can I make in rhubarb grunt?

Rhubarb grunt is a traditional dessert that consists of stewed rhubarb topped with a biscuit-like dough. Here are some substitutions you can make to adjust the recipe to your taste or dietary needs:

Rhubarb Substitutes

1. Strawberries: Pair them with rhubarb or use them alone for a sweeter version.
2. Apples: Provide a firm texture and can be combined with rhubarb for a more balanced flavor.
3. Berries: Blueberries, raspberries, or blackberries can be used either alone or mixed.

Sweeteners

1. Honey: Use an equal amount of honey to replace sugar for a natural sweetness.
2. Maple Syrup: Adds a rich, deep flavor; use slightly less than the sugar called for.
3. Agave Nectar: Substitute with an equal amount, but reduce the other liquids in the recipe.

Biscuit Topping

1. Oat Flour: Provides a nutty flavor and can be a healthier alternative.
2. Almond Flour: Adds a subtle almond flavor and is great for a gluten-free option.

Dairy Substitutes

1. Coconut Milk: Use in place of regular milk for a dairy-free version.
2. Regular Milk: A light and slightly nutty alternative to dairy milk.
3. Soy Milk: Works well as a one-to-one substitute for regular milk.

Flavor Enhancements

1. Cinnamon: Adds warmth and depth; sprinkle into the filling or dough.
2. Vanilla Extract: Boosts the overall flavor; add to the filling.
3. Lemon Zest: Adds a fresh, citrusy note; mix into the rhubarb or topping.

Other Fruit Additions

1. Peaches: Add a sweet and juicy element.
2. Plums: Provide a tartness similar to rhubarb but with a distinct flavor.
3. Apricots: Offer a balance of sweet and tart.

Thickening Agents

1. Cornstarch: Commonly used to thicken fruit fillings.
2. Tapioca Starch: Provides a glossy finish and can replace cornstarch.
3. Arrowroot Powder: Another thickening agent that works similarly to cornstarch.

By making these substitutions, you can tailor a rhubarb grunt to suit dietary restrictions, available ingredients, or personal preferences.

How do I store rhubarb grunt?

Storing rhubarb grunt properly ensures it stays fresh and retains its flavor. Here are the steps to store rhubarb grunt:

1. Cool It Down

Before storing, let the rhubarb grunt cool down to room temperature. This prevents condensation, which can lead to sogginess or spoilage.

2. Refrigeration

• Short-term Storage (1-3 days):
  • Container: Transfer the cooled rhubarb grunt into an airtight container.
  • Refrigerate: Place the container in the refrigerator. It should stay fresh for up to 3 days.
  • Covering: If you don’t have an airtight container, you can cover the dish tightly with plastic wrap or aluminum foil.

3. Freezing

• Long-term Storage (up to 3 months):
  • Portioning: If you plan to freeze the rhubarb grunt, consider portioning it out for easier defrosting.
  • Container: Use freezer-safe containers or heavy-duty freezer bags.
  • Labeling: Label the containers with the date to keep track of how long it’s been stored.
  • Freezing: Place the containers in the freezer. The rhubarb grunt can be frozen for up to 3 months.

4. Reheating

• Thawing (if frozen): Move the container from the freezer to the refrigerator and let it thaw overnight.
• Reheating:
  • Microwave: Transfer a portion to a microwave-safe dish and heat in short intervals, stirring occasionally until warmed through.
  • Oven: Preheat your oven to 350°F (175°C), transfer the grunt to an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.

Tips for Best Results:

• Texture: Freezing and reheating might slightly alter the texture of the grunt. Reheating in the oven can help maintain a better texture compared to the microwave.
• Serving: You can add a fresh dollop of whipped cream or a scoop of ice cream when serving to enhance the flavor.

By following these steps, you can enjoy your rhubarb grunt for days or even weeks after making it.