Wednesday, May 18, 2005

Rhubarb Shortcakes

Rhubarb Shortcakes (Adapted from Everyday Food)

For the compote

16 ounces trimmed rhubarb, cut into 1/2" pieces
1/2 cup packed brown sugar
1/4 cup dark raisins
1/4 cup golden raisins
1 tablespoon minced fresh ginger
1 cinnamon stick

For the biscuits

2 1/2 cups all-purpose flour
8 tablespoons cold unsalted butter, cut into cubes
2 1/2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
1 teaspoon salt
6 tablespoons granulated sugar, divided
1 cup milk
yogurt for serving, if desired

To prepare the compote

In a medium saucepan, add rhubarb, sugar, both raisins, ginger and cinnamon stick. Cook, stirring occasionally, over medium heat until rhubarb begins to break down, about 6 to 8 minutes. Remove cinnamon stick and scoop compote into a bowl. Cover and chill until ready to serve.

To prepare the biscuits

Preheat oven to 425 degrees.

In a food processor, add flour, butter, baking powder, rosemary, salt and 5 tablespoons sugar - pulse until mixture resembles coarse meal. Pour in milk and pulse just until combined.

Scoop dough out onto a lightly floured surface and gently pat it out into a 4" x 8" rectangle. Divide the dough into 8 pieces, transferring each to a baking sheet lined with parchment paper. Evenly scatter remaining tablespoons of sugar of the tops of the squares. Place into the oven and bake until golden, about 25 to 30 minutes. Remove and place baking sheet on a wire rack until the biscuits have cooled.

To serve, split biscuits in half and fill each with a portion of the rhubarb compote.

Makes 8 servings.

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