Start by simmering the rhubarb, sugar, and water in a skillet over medium heat.

While that bubbles away, mix your dumpling dough. Combine the flour, sugar, baking powder, and salt in a bowl.

Cut in the butter until the mixture looks crumbly, then stir in the milk.

Drop spoonfuls of this dough onto the simmering fruit.

Cover the skillet tightly and let it steam for 15 to 20 minutes until the dumplings are cooked through.

Serve your rhubarb grunt warm, and if you like, add a splash of cream for extra richness.