Yield: 8 servings

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Dash of salt
• 1/4 cup chilled stick margarine, cut in pieces
• 6 tablespoons low-fat buttermilk
• 1/4 teaspoon almond extract
• 3 cups whole strawberries, hulled
• 3 cups sliced rhubarb
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons port or other sweet red wine
• 1 tablespoon sliced almonds
• 2 teaspoons sugar

Directions:

1. Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and extract, and toss with a fork until the dry ingredients are moistened. Set dough aside.
2. Combine the strawberries, rhubarb, 1/2 cup sugar, and water in a 10-inch ovenproof skillet; cover and cook over medium heat 10 minutes, stirring occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
3. Drop the dough by heaping tablespoons onto the fruit mixture; cover and cook over low heat for 10 minutes. Remove from heat, and sprinkle the sliced almonds and 2 teaspoons sugar over the dumplings and fruit mixture. Broil for 3 minutes or until golden.

NOTE: If fresh rhubarb isn't available, frozen is a suitable substitute. Apple juice or cider may be used instead of port or sweet red wine.