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Terri-Lynn Howell-Schlaiss
Sugar dumplings with rhubarb spread and strawberries
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Ingredients
Directions
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Wash the rhubarb stalks and cut off the ends.
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Cut the stalks into thin slices and scoop them in a pan with the orange juice and the jelly sugar.
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Bring the rhubarb to the boil while stirring and let the mixture boil well for 5 minutes.
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Stir everything into a spread and spread the spread in a bowl.
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Allow the spread to cool.
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Cut the strawberries into quarters.
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Cut the fresh mint into thin strips.
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Cut the sugar balls open and brush the tops generously with sour cream or yogurt.
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Spoon a large spoonful of the rhubarb spread and garnish with the strawberries and mint.
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Place the top of the sugar balls at an angle.
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They put the rest of the rhubarb spread in a bowl on the table.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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