This warming dessert is as easy as throwing the compote ingredients in the oven or slow cooker, rolling the dumplings then letting it all cook away.
spiced dumplings & rhubarb compote
serves 8 | prep 20 mins | cooking 45 mins E
1 large bunch rhubarb, cut into 1.5cm pieces
100g (1 cup) frozen raspberries
315g (1½ cups) caster sugar
250ml (1 cup) bailing water
2 tsp cornflour
Icing sugar, to dust
Vanilla ice-cream, to serve
spiced dumplings
225g (1½ cups) self-raising flour
½ tsp ground cardamom
½ tsp ground cinnamon
30g butter, chopped
80ml (⅓ cup) milk
80ml (⅓ cup) golden syrup
Preheat oven
