Instructions: 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.

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.

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.

Yield: 8 servings.

NOTES : If fresh rhubarb isnt available, frozen is a suitable substitute.

Apple juice or cider may be used instead of port or sweet red wine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.