It would be great with just about any kind of fruit, but for this batch, we used half strawberries and half rhubarb (using it up while we still can).
The only small change we made this time around was to let the dumplings sit right on top of the fruit instead of stirring them into the juices. We liked the texture a little better this way, but we're really nitpicking here – there's no way to make this not delicious.
Since we are trying to stay cool, we like to top ours with a little ice cream, but some heavy cream would be great too – again, there are no wrong answers here. Just an incredibly easy summer treat.
- Strawberry Dumpling from Gourmet
(Images: Joanna Miller)