Step 1

Add the strawberries, rhubarb, sugar, lemon juice, and water to a large saucepan with a lid OR a Dutch oven.

Step 2

Bring to a boil over medium-high heat, stirring often to prevent sticking.

Step 3

Reduce to low-medium heat and simmer for 5 minutes, or until the strawberries and rhubarb pieces are soft and have released their liquid. Skim any foam that rises to the top.

Step 4

Sift the flour, baking powder, salt, and sugar into a medium-sized bowl.

Step 5

Add the cold butter cubes, and cut them in with a pastry cutter (or two forks) until the mixture resembles coarse crumbs (pea-sized or smaller).

Step 6

Add in a small amount of milk and mix to combine. Keep adding a small amount of milk until the mixture comes together into a soft and sticky dumpling dough that can be easily scooped.

Step 7

Drop the batter on top of the simmering strawberry and rhubarb mixture using a heaping tablespoon or cookie scoop, distributing the dough evenly over the surface.

Step 8

Place the lid on your saucepan (or Dutch oven) and allow it to simmer over low-medium heat for 15 minutes without lifting the lid.

Step 9

Once the time is up, lift the lid to check and see that the dough is cooked through.

Step 10

Serve immediately with a generous dollop of whipped cream or a scoop of vanilla ice cream.