The season of spring is upon us and the strawberries in Oregon are overflowing with flavor and sweetness. The rhubarb time is here and what a special time it is. Rhubarb and strawberries go hand in hand not just because of the complimentary sweet-to-sour or their matching color palate but because they ripen at the same time.
Every year I look forward with anticipation to the farmer’s market opening and that big sign that reads Fresh rhubarb sweet local strawberries! It pulls me from my tasks, from my busy, busy days it makes me pull the car over and wander around the market with basket in hand, eyes almost popping out of my head as they bounce from bountiful stand to bountiful stand.
This year I wanted something easy for breakfast with my family on the coast so I whipped up this easy little treat. It is perfect for breakfast, a little snack with tea or for a light dessert and is ready in no time at all. I love serving it in the cast iron pan you cook it in too; it brings that sweet little farmhouse charm right from oven to table. What I love is how quick and delicious this is, no crusts to make and chill then roll out and bake just a little fruit and a little flour and a lot of flavor.
3 stalks rhubarb
3 quarts strawberries
½ cup sugar
Juice of one lemon
Bring to a simmer and cook down till thick and lovely; about 15 minutes
While your ruby red mixture thickens, make your biscuit batter
Mix together the following
2 cups flower
1 Teaspoon salt
1 Tablespoon baking powder
¼ pound unsalted butter
Until dough forms small pea sized nubs then add
3/4 Cup heavy cream
1/2 Cup baking sugar
With a spoon or your hands, mold batter into balls and drop into warm fruit mixture
Bake in a cast iron skillet at 400 until biscuits are golden brown, about 12 minutes
Serve with or without whipping cream (serve it with…just saying)