Oatmeal Biscuits with Maple, Strawberry, and Rhubarb | James Beard Foundation
In creating this dessert, pastry chef Lynda Oosterhuis was inspired by traditional Southern shortcakes. She served her shortcakes at the Beard House with strawberries and rhubarb, “the first signs...
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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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