Rhubarb Puff Rhubarb Mixture 5 cups Vermont rhubarb (or part berries)    cut into half inch pieces 1 cup Vermont maple syrup a splash of water Dumplings 1 cup whole wheat pastry flour half tablespoon of baking powder half teaspoon salt 3 oz. butter 1/3 cup milk 1 T. Vermont maple syrup

This recipe never seems to come out exactly the same twice. I have always used honey with rhubarb but found this maple one just fine.

Cook the rhubarb, syrup and water mixture in a sauce pan for 5 minutes then pour into a 9 inch round or 8 inch square pan.

For the dumplings:
Mix together: flour, baking powder, salt. Then cut in the butter. Stir in milk and maple syrup. Mix the dough together and drop balls onto the rhubarb mixture.

Bake at 400 degrees for about 20 - 25 minutes until the dumplings are cooked and darkened.

A scoop of ice cream or a dollop of whipped cream is a super addition. Serves 6-8

Contributed by: Jinny Cleland, Royalton, Vermont