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.
to 6 large stems of rhubarb, cut into 6-inch-long pieces
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
at 425 degrees until biscuits are golden brown, about 15 minutes.