When spring transitions to summer, that means it's time for rhubarb. When I was a kid, we had a huge rhubarb plant that would grow humongous stalks. Occasionally, my sister and I would pull a stalk and daringly bite into it for the tart rhubarb taste. But they were also pretty good dipped in sugar.
When I saw rhubarb at the St. Paul Farmers' Market, I knew I had to get some. I recently had rhubarb shortcake at a local restaurant so I though I'd try it at home.
Almost any shortcake recipe will do, but this is the one I used. I will say the recipe for the rhubarb is pretty much perfect. A nice tart and sweet rhubarb taste, with only sugar and a little butter. Yum!
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup heavy cream plus additional for brushing
- 1 teaspoon Sugar in the Raw
- 1 lb rhubarb stalks, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon cornstarch
Also, lightly sweetened whipped cream
Preheat oven to 425°F with rack in middle.
Lightly butter a baking sheet.
Whisk together flour, baking powder, and salt. Stir in cream just until a dough forms. Gather dough into a ball and gently knead together once or twice on a lightly floured surface.
Roll or pat out dough into a 6-inch square (about 1/2 inch thick). Trim edges with a floured knife and cut into 4 squares. Brush tops with cream and sprinkle with Sugar in the Raw. Bake on baking sheet until golden, 15 to 20 minutes, then transfer biscuits to a rack to cool.
While biscuits bake, cook rhubarb with granulated sugar and butter in a medium saucepan over medium heat, stirring occasionally, until fruit is very tender and falling apart, about 10 minutes.
Stir together cornstarch, then add to rhubarb mixture and simmer, stirring, until mixture is slightly thickened, 1 to 2 minutes.
Split biscuits, then sandwich rhubarb and whipped cream inside them.
Remember, the leaves of the Rhubarb plant are poisonous, although you'd have to eat a lot.