From Asparagus to Zucchini, 3rd ed.
½ lb. Chopped rhubarb
2 c. strawberries
1/3 c. sugar
1 TB flour
½ TB grated orange zest
Topping:
½ c. flour
1 TB sugar
½ tsp., baking powder
¼ tsp. Baking soda
¼ tsp. Salt
2 1/s TB cold butter, cut up
¼ c. sour cream
2 TB milk
1. Preheat oven to 375. Place first five ingredients in a bowl. Toss fruit occasionally while you make the topping.
2. To make the topping, whisk flour, sugar, baking powder & soda, and salt in another bowl. Cut in butter until bits are size of sunflower seeds. Whisk sour cream and milk in small bowl. Stir into flour mixture just until combined. Turn dough onto floured surface; knead gently 4-6 times. Roll into 1/2” thickness and cut into rounds with biscuit cutter. Gather scraps and cut again.
3. Spread fruit in a small baking dish. Top with biscuits. Bake until browned and bubbly, 40-50 minutes. Serve warm with ice cream.
Serves 4.
Fox & Fawn Farm 