Don’t underestimate rhubarb. Too often relegated to second fiddle, this stem shines as a main ingredient and loves to share a little bit of spotlight with fruits and nuts that highlight its unique flavor. Peaches, almonds and blueberries are wonderful, but I love the standard strawberry pairing. We bake our strawberry rhubarb filling ahead of time to allow the fruit to break down and soften. Once piping hot, you’ll remove the fruit from the oven, scoop the biscuit quickly and return it to the oven until golden brown.
Mini Apple Pies
Blueberry Crumb Cake
Strawberry rhubarb filling
1 cup water
1/2 cup sugar
4 to 6 large stems of rhubarb, cut into 6-inch-long pieces
1/4 cup sugar
1 tablespoon flour
2 cups quartered strawberries
Traditional biscuit topping
1 cup flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
Pinch of salt
1/2 stick chilled butter, cut into 1/2-inch cubes
1/2 cup chilled heavy cream
1 tablespoon sugar
1. Bring the water and sugar to a simmer in a small saucepot. Once sugar has dissolved, add your rhubarb. Cook for 5 minutes. Strain and set aside.
2. Whisk flour and sugar together in a small bowl and then toss in rhubarb and strawberries. Place in desired pan(s) (either 4 to 6 small ramekins or an 8-inch square or round cake pan).
3. Bake at 325 degrees for 10 minutes.
4. To make the topping: While fruit bakes, in a food processor pulse flour, sugar, baking powder, and salt together 3 or 4 times. If not using a food processor, simply whisk dry ingredients in your bowl.
5. Add butter, and do five 1-second pulses in your food processor. Add cream and pulse until moist clumps form. If not using a food processor, cut into the butter with a pastry cutter or fork and stir in cream with a wooden spoon.
6. Remove fruit from oven.
7. Drop balls of dough onto hot fruit and sprinkle the last of the sugar over top of the biscuits.
8. Bake at 425 degrees until biscuits are golden brown, about 15 minutes.