From a letter from my friend Cheri, whose pie recipe my mother-in-law was looking to make while they were away in VT. It isn't very clear, and I may try to clarify the recipe once I've made it, but for now, I want to save the recipe and delete the email. So, here's what I know, quoted from her letter:
The recipe below looks great and saves time in relay. I am not particular about the recipe. I am particular about a few things. I like it to have tapioca vs. all flour or cornstarch for thickening. I did not pay any attention to the crust part of this recipe. I would never make a rhubarb only pie...it's always strawberry rhubarb for us. I don't think it would be bad to eat just rhubarb, but I'm not sure it's very common. So, it's not that I'm opposed, it just never happens. This recipe adds vanilla which I can't recall doing and an egg wash that isn't necessary.
Yesterday we had strawberry rhubarb shorcake... Thummmmmmm, as Evie would say, and so easy if you haven't time or desire for a pie.
Details of what I did with this recipe. I did not use the biscuit recipe, although it looks great. It uses more sugar, butter, and whipping cream. I made LLL with the optional 2TB sugar. (note: This is from the La Leche League cookbook "Whole Foods for the Whole Family," which Cheri and I use a lot.)
On the compote, I prepared the rhubarb ahead as it says, but didn't add the berries until much later, because I didn't have them. I didn't add the allspice and I used another jam than recommended and it was fine. I have done that for years...substitute any red/purple jam if one is called for that I don't have. So, my recipe had raspberry jam in it. And I like a topping of whipped cream, but Pete wouldn't consider it shortcake without ice cream!
One more note on rhubarb in case anyone is interested. My family is always clamoring for it at Thanksgiving and it's fairly impossible to find. I have been reading that it is so easy to just wash, cut into recipe sized pieces, and freeze. The only way I can find at Thanksgiving, by the way, is frozen, so why not do it myself! I thought if they had that much around them, they might like to do the same?
Anyway, here's the recipe she doctored in the ways she's noted above:
Compote
Read More http://www.epicurious.com/recipes/food/views/Strawberry-Rhubarb-Shortcakes-1773#ixzz0yVEjJjGe
The recipe below looks great and saves time in relay. I am not particular about the recipe. I am particular about a few things. I like it to have tapioca vs. all flour or cornstarch for thickening. I did not pay any attention to the crust part of this recipe. I would never make a rhubarb only pie...it's always strawberry rhubarb for us. I don't think it would be bad to eat just rhubarb, but I'm not sure it's very common. So, it's not that I'm opposed, it just never happens. This recipe adds vanilla which I can't recall doing and an egg wash that isn't necessary.
Yesterday we had strawberry rhubarb shorcake... Thummmmmmm, as Evie would say, and so easy if you haven't time or desire for a pie.
Details of what I did with this recipe. I did not use the biscuit recipe, although it looks great. It uses more sugar, butter, and whipping cream. I made LLL with the optional 2TB sugar. (note: This is from the La Leche League cookbook "Whole Foods for the Whole Family," which Cheri and I use a lot.)
On the compote, I prepared the rhubarb ahead as it says, but didn't add the berries until much later, because I didn't have them. I didn't add the allspice and I used another jam than recommended and it was fine. I have done that for years...substitute any red/purple jam if one is called for that I don't have. So, my recipe had raspberry jam in it. And I like a topping of whipped cream, but Pete wouldn't consider it shortcake without ice cream!
One more note on rhubarb in case anyone is interested. My family is always clamoring for it at Thanksgiving and it's fairly impossible to find. I have been reading that it is so easy to just wash, cut into recipe sized pieces, and freeze. The only way I can find at Thanksgiving, by the way, is frozen, so why not do it myself! I thought if they had that much around them, they might like to do the same?
Anyway, here's the recipe she doctored in the ways she's noted above:
Compote
- 4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
- 3/4 cup sugar
- 2 tablespoons water
- 2 tablespoons strawberry preserves
- 1 teaspoon minced orange peel
- 1/4 teaspoon ground allspice
- 1 1-pint basket strawberries, hulled, thickly sliced
- 2 1/4 cups all purpose flour
- 6 tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1 1/2 tablespoons minced orange peel (orange part only)
- 1/4 teaspoon salt
- 9 tablespoons chilled unsalted butter, cut into pieces
- 3/4 cup plus 3 tablespoons chilled whipping cream
- 2 cups chilled whipping cream, sweetened, softly whipped
- Mint sprigs
For compote:
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
For biscuits:
Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.
Read More http://www.epicurious.com/recipes/food/views/Strawberry-Rhubarb-Shortcakes-1773#ixzz0yVEjJjGe
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