Wednesday, July 10, 2013

Rhubarb Recipes and Almond Biscuits

Almond Biscuits:  Add 2-3 tablespoons of sugar to the biscuit recipe, 1 teaspoon of almond flavoring, 1/3 cup of chopped toasted almonds, 1/4 cup almond flour.   Can add dried fruit.   Cut like a biscuit or make in a large round scoring into 6 triangles.  
As you create the biscuit dough the cold butter is working like a pastry keeping the dough flaky.  Be careful not to over work or over knead the dough.  Once the dough is pulled together don’t keep mixing.  Stop, and roll the biscuits on a floured surface.  Touching the dough as little as possible.  Keep in mind it’s the heat from our hands that can break down the butter in the dough mixture.
If you don’t have a biscuit cutter be sure and use something metal or plastic for cutting purposes.  Glass is definitely not a consideration.  

Cloud Biscuits
2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cold and thinly sliced
1 egg, beaten

2/3 cup milk (buttermilk is nice too)
Mix all the dry together cutting the butter into the dry ingredients with a fork, pastry cutter or mixer.  Mix the egg and milk and add to the flour mixture.  Stir dough until it’s well mixed.  Roll out about 1/2 inch thick (or whatever you prefer).  This usually yields about 10 normal size biscuits.  Bake at 450 degrees for 10-14 minutes.  Sometimes I lower the temperature to 425 and start monitoring at 10 minutes.

Rhubarb Sauce
6 cups of rhubarb in 1/2 inch pieces
3 cups sugar
1 large can crushed pineapple, undrained
1 package of strawberry jello
Cook all of the above until you have a roaring boil.  Cook for 4 more minutes after the strong boil.  Remove from the heat allowing to cool.  The sauce will thicken, but it is definitely not the thickness of jam.

Strawberry-Rhubarb Cake
(1) Strawberry Cake Mix
(1) can sweet condensed milk
3/4 cup freezer strawberry-rhubarb jam
8 ounces whipped cream
1/2 cup freezer strawberry-rhubarb jam
Bake a strawberry cake according to box directions for a 9 x 13 baking pan.  Immediately after baking, poke holes over the cake with the end of a wooden spoon.  Mix the sweet condensed milk with the 3/4 cup freezer jam and blend with a submersible blender.  Pour into the holes on the cake drizzling to fill.  Mix together the 1/2 cup of jam with the whipped cream and spread over the top of the cake.  Refrigerate until cool and serve.  Yields 12-16 servings.

Freezer Strawberry-Rhubarb Jam


  • cups strawberries
  • cup finely chopped rhubarb
  • cups sugar
  • 1/2 teaspoon finely shredded lemon peel
  • 3/4 cup water
  • 1 3/4 - ounce package regular powdered fruit pectin


  1. In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.
  2. In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
  3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

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