Tuesday, May 11, 2010

Rhubarb Shortcakes

Rhubarb filling

1 lb rhubarb ( red, green or both)
1/2 cup of brown sugar
cinnamon and ginger to taste

Drop Biscuits

2 cups flour
1 Tbs baking powder
1tsp salt
1/4 cup butter
1 cup milk

Whipped Cream

Whipping cream

To make the rhubarb filling, chop rhubarb and mix with the brown sugar and spices in a stock pot. Cook over medium heat until the rhubarb softens. You will have to taste-test. It should be totally soft, no chewing required, but still firm enough to hold it's shape. If it gets too soft, like apple sauce, it may be runny later on.

For the biscuits, mix flour, salt and baking powder in a medium bowl. Using a pastry cutter, cut in the butter. Cut until the butter is cut in even and consistently. Making a hole in the center of the bowl, pour in the milk and whisk with a fork- from the outside of the bowl in towards the milk. Once the milk is incorporated, it should look like very think pancake batter. Drop the biscuits with the fork onto a pizza stone ( or lined baking sheet). Bake at 400 degrees, about ten minutes or until the look slightly brown on the tops.

In a medium bowl, pour whipping cream, 1/2 TBS of sugar, and a tsp of vanilla. Whip on high until cream forms stiff peaks. About 2 minutes.

Slice biscuits through the center, top with rhubarb and whipped cream.
Enjoy outside with friends.

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