Why You’ll Love This Recipe

I like this recipe because it’s simple yet impressive. The slow cooker does most of the work, turning the rhubarb into a luscious, tangy compote and steaming the spiced dumplings until they’re light and fluffy. The golden syrup adds just the right amount of sweetness, and the gentle heat from the cardamom and cinnamon gives it that warm, nostalgic flavor that’s perfect for chilly nights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large bunch rhubarb, cut into 1.5cm pieces
1 cup frozen raspberries, thawed
1/2 cup caster sugar
1 cup boiling water
2 tsp cornflour
Icing sugar, to serve
Vanilla ice-cream, to serve

Spiced Dumplings
1 1/2 cups self-raising flour
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
30g butter
1/3 cup milk
1/3 cup golden syrup

Directions

First, I turn my slow cooker on HIGH to preheat it. I place the rhubarb, raspberries, sugar, and boiling water directly into the bowl of the slow cooker, stirring well to combine. I then cover it while I prepare the dumplings.

To make the Spiced Dumplings, I mix the self-raising flour, cardamom, and cinnamon together in a large bowl. I use my fingertips to rub in the butter until the mixture resembles fine breadcrumbs. I make a well in the center and pour in the milk and golden syrup, stirring until it comes together into a soft dough.

I roll 2 level tablespoons of dough into balls to make about 8 dumplings.

Next, I remove the lid from the slow cooker and stir the rhubarb mixture. I mix the cornflour with 1 tablespoon of water to make a slurry, then stir it into the compote to thicken slightly.

I carefully place the dumplings on top of the rhubarb mixture, ensuring they’re spaced evenly. I lay a clean, dry tea towel over the slow cooker before replacing the lid (this helps absorb steam so the dumplings stay light). I fold up any overhanging fabric to sit neatly on top of the lid.

I cook everything on HIGH for 1 hour, until the dumplings are puffed, soft, and cooked through.

When ready to serve, I dust the dumplings with icing sugar and serve them with scoops of vanilla ice cream. The combination of warm fruit, soft dumplings, and cold ice cream is simply divine.

Servings and Timing

This recipe serves 8 people. It takes about 20 minutes to prepare and 1 hour to cook, for a total time of 1 hour and 20 minutes.

Variations

I sometimes add a handful of chopped apples or strawberries to the rhubarb mixture for extra flavor. For a citrusy twist, I mix in some orange zest with the dumpling dough. If I want a stronger spice flavor, I add a pinch of nutmeg or ginger. For a richer sauce, I stir a spoonful of butter or a splash of vanilla into the compote before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm them gently in the microwave or in a covered ovenproof dish at 160°C until hot. The sauce can thicken as it cools, so I sometimes add a splash of water before reheating. I don’t recommend freezing the dumplings, as they lose their fluffy texture once thawed.

FAQs

Can I make this without a slow cooker?

Yes, I can bake it in a covered ovenproof dish at 180°C for about 30–35 minutes until the dumplings are cooked through.

Can I use fresh raspberries instead of frozen?

Definitely, fresh raspberries work beautifully in this recipe.

Can I replace golden syrup?

Yes, I can use honey, maple syrup, or treacle for a slightly different flavor.

Can I use other fruits?

Absolutely. Apples, plums, or peaches all pair wonderfully with the spiced dumplings.

Why use a tea towel under the lid?

It absorbs condensation so the dumplings stay light instead of soggy.

Can I make the dumpling dough ahead of time?

Yes, but I prefer to shape it just before cooking for the best rise.

How do I know when the dumplings are cooked?

They should be puffed up, springy to touch, and no longer doughy in the center.

Can I make it dairy-free?

Yes, I use plant-based milk and vegan butter for the dumplings.

Can I reduce the sugar?

Yes, I reduce the sugar in the compote slightly, especially if my rhubarb isn’t too tart.

What can I serve it with besides ice cream?

It’s also lovely with custard, whipped cream, or a drizzle of pouring cream.

Conclusion

I find these Slow Cooker Dumplings with Rhubarb Compote to be the perfect dessert for when I want something warm, comforting, and effortless. The tender dumplings soak up the tangy-sweet rhubarb sauce beautifully, and the gentle spices make it feel cozy and homely. Whether I’m serving it after a family dinner or curling up with a bowl on a cold evening, it’s a classic comfort dessert that never disappoints.