Strawberry-Rhubarb Slump

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Dash salt
1/4 cup chilled stick margarine cut into small 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

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