Strawberry-Rhubarb Slump
| Yield: | 8 Servings |
| Categories: | Desserts |
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1 | ds | Salt |
| 1/4 | c | Chilled stick margarine, cut into small pieces |
| 6 | tb | Low-fat buttermilk |
| 1/4 | ts | Almond extract |
| 3 | c | Whole strawberries, hulled |
| 3 | c | Sliced rhubarb |
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1 | tb | Cornstarch |
| 2 | tb | Port or other sweet red wine |
| 1 | tb | Sliced almonds |
| 2 | ts | Sugar |
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