I love rhubarb. Actually, I had no idea that I even liked rhubarb until I made the jam in this recipe. I am now growing rhubarb in my garden, just so I can make it again (and even fresher). I really love rhubarb.
This recipe is very simple and pretty quick to make. Dicing the rhubarb and cooking down the jam takes about 15 minutes. And then you have perfect, sticky sweet jam. It tastes fantastic warm, and even better after a night in the fridge.
Making the dough is also a quick process, especially if you use an electric mixer to beat the cream. And mixing the dough by hand is kind of therapeutic. I love the way it feels to get my hands in it and knead it around. They taste nothing like your average, everyday buttermilk biscuits.
Ok, ok, I have a new bouquet of irises and tulips that I had to sneak in here. They are almost blooming. Plus, don't you think they accentuate my wonderful biscuit making abilities? Yep, that is heavy cream I am brushing them with (the biscuits, not the flowers). Definitely not for the faint of heart (or super health conscious).
In the end, I had this. And breakfast for two days straight.
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