Recipe: Rosy Rhubarb Puff | Food and Wine Pairing

Adventures in Eating: Rosy Rhubarb Puff
Rosemarie | August 1982

By chance, I picked up at my local market one of those calendars that have a recipe for each month, along with a marvelous picture to illustrate it. One of them was a tempting challenge to try. I could not resist my favorite combination of rhubarb and straw­berries in “cobbler” form. The topping is reminisc­ent of the old baking powder biscuit that was used for strawberry shortcakes.

I made a few changes, and will list those under “optional”. It’s quick, easy and tasty. We find it especially good with cream or fresh vanilla ice cream. The topping soaks up some of the juice of the fruit and becomes a flavorful experience.

 

ROSY RHUBARB PUFF

Fruit                                                                                                                Topping

3 cups rhubarb, cut-up (about 8 full red stalks)                                    2 cups all purpose  flour

1 pint strawberries, cut in  half                                                                  2 Tb. sugar

1/4 cup water                                                                                                 3 tsp. baking powder

1 1/2 cups to 2 cups sugar (I used 1 1/2 cups)                                         1/3cup vegetable oil

2/3 cup milk

1 tsp. salt

Optional for fruit

1 Tb. butter.

1/4 tsp. cinnamon.

 

Heat oven to 450. Mix rhubarb, strawberries, sugar and water in a 9 inch square pan. Cook 5 minutes. Measure flour, sugar, baking powder and salt into bowl. Stir in oil and milk until mixture forms a ball and cleans of bowl. (do not over mix). Drop dough by 9 spoonfuls onto hot fruit, in rows of 3. Sprinkle dough with sugar. Bake 20 to 25 minutes or until biscuits are golden brown.

Serve warm, or at room temperature. Less dough can be placed on the fruit if desired.

Bon Appetit!