What’s in Season: Rhubarb

When I hear my Midwestern in-laws talk about their rhubarb bush growing out of control, I can’t help but feel a little jealous.

I love how rhubarb’s tartness accompanies so many sweet and savory dishes, but here in New York, I often have to search for it in farmers’ markets and specialty supermarkets.

In this recipe, I decided to make a cheater’s version of a strawberry-rhubarb pie. It’s so easy and eliminates fussy steps like rolling out dough or creating lattice tops. The hardest part is probably stopping yourself from licking your plate clean.

Strawberry-Rhubarb Shortcake


2 cups all-purpose flour, plus more for rolling
½ teaspoon fine salt
1 tablespoon baking powder
½ teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small pieces
¾ cup low-fat milk, plus more for brushing
¼ cup low-fat yogurt
Sparkling or turbinado sugar


8 ounces strawberries, hulled and quartered
8 ounces rhubarb, chopped into ½-inch pieces
½ cup sugar
1 tablespoon lemon juice
½ teaspoon vanilla paste or pure vanilla extract
Whipped cream

Yield: About 8 servings


1.To make the biscuits, preheat the oven to 425°F. Grease two rimmed sheet pans or line with parchment paper; set aside.

2. Place the dry ingredients in the bowl of a food processor. Add the butter and process until the butter turns into pea-sized bits. Mix the milk and yogurt together in a measuring cup, then pour over the dry mixture. Pulse several times until the dough holds together and looks like a shaggy mess. Turn the dough onto a floured worked surface and form into a large, ½-inch thick rectangle. Cut into 8 rectangles. Place the rectangles on the prepared sheet pans and brush the tops with milk. Sprinkle sparkling or turbinado sugar on top and bake in the oven for 10 to 12 minutes. The tops should be golden.

3. In a medium heavy-bottomed, non-reactive saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Turn the heat onto medium-high and let the mixture come to a boil, stirring frequently. Turn the heat to low and simmer for 10 minutes. The fruit should break down and the juices thicken. Turn off the heat and stir in the vanilla.

4. To serve, cut the biscuits in half horizontally and spoon the fruit compote onto the bottom half. Top with a dollop of whipped cream, if desired, then top with the biscuit top.

Photo Credit: Otmar Smit/Shutterstock.com

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