Strawberry Rhubarb Slump

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup flour all-purpose sifted
• 6 servings lightly whipped cream sweetened
• 0.5 cup milk 
• 2 cups cut-up rhubarb 
• 0.3 teaspoon salt 
• 1 pint strawberries green cut into large pieces
• 0.5 cup sugar 
• 0.5 cup water 

Equipment

• bowl
• sauce pan

Directions

1. In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
2. Meanwhile, in a bowl, stir together the flour, baking powder and salt.
3. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
4. Serve in shallow bowls, topped with whipped cream.