Oatmeal Biscuits with Maple, Strawberry, and Rhubarb Recipe | James Beard Foundation
Oatmeal Biscuits with Maple, Strawberry, and Rhubarb In creating this dessert, pastry chef Lynda Oosterhuis was inspired by traditional Southern shortcakes.
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Ingredients
- 1 3/4 cups bleached all-purpose flour
- 1 1/4 cups cake flour
- 3/4 cup old-fashioned rolled oats (not instant), coarsely chopped
- 1/4 cup sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, chilled, cut into
- 1/2-inch cubes
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- 1/2 cup heavy cream, chilled
- 2 tablespoons maple syrup
- 3 egg yolks
- 3 tablespoons granulated sugar
- 1/3 cup Muscat wine, at room temperature
- 1 1/2 cups rhubarb, in 1/2-inch slices
- 1/4 cup light brown sugar
- 1 vanilla bean, seeds scraped
- 2 cups strawberries, hulled and sliced
- 1 pound rhubarb, in 1/2-inch slices
- 1/2 cup sugar
- 1 cup water
- 1/4 cup maple syrup
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