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Hey CM,
I make a pretty damn good "Bisquik" Rhubard Dumplin in a sauce that is pretty easy. It is a returning home treat after a winter's sail. I bake them on the "Heat Pal" in the Dutch over but have been known to be baked at home, for a Sunday Brunch. If you're interested I'll pass it on to you. At this time of year I use frozen Rhubarb. Ole Thom |
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