The highest praise for fruit isn’t calling it candy. The excellent fruit tastes complicated, sometimes sour or bitter or both, maybe with tips of vegetation or grass or almonds. And it evolves as the season does. This time of year, rhubarb is at its ripest and reddest. Nevertheless, it’s tart sufficient to make you pucker, but it is juicier and mellower than early spring harvests. That way, you may keep massive chunks of it intact when cooking it fast right into a compote, like a super chunky but saucy jam.
When you chunk it into a still-crisp piece, it will be fresh and vibrant, not unpleasantly acidic. And you may get inexperienced notes of something like artichokes. To supplement this compote is another candy-tart treat. Blueberries are just beginning to show up in gardens and markets, and they’re tiny and a touch tart with a hint of crunch. They might not be ideal for snacking. However, they’re excellent for baking. Instead of couching them in a sugary muffin or pancake batter, I fold them into a one-bowl drop biscuit dough. If you want to veer sweeter into scone-land, bathe the tops with sugar before baking.
I prefer tangy bursts of berries in the savory, smooth biscuits because they get slathered with rhubarb compote. To highlight the scrumptious nuanced tartness of each, I add lime zest to the biscuits and its juice to the compote. Combining the cease of wintry weather citrus with peak-of-spring rhubarb and almost-summer season blueberries results in the proper weekend brunch or teatime treat.
Blueberry Biscuits with Rhubarb Compote
- 30 minutes. Makes two dozen.
- 2 cups all-reason flour
- One tablespoon granulated sugar, plus more for sprinkling (elective)
- Four teaspoons of baking powder
- ½ teaspoon kosher salt
- eight tablespoons bloodless salted butter, cut into ½-inch cubes
- 1 cup blueberries
- Zest of 1 lime
- 1 cup entire milk
Rhubarb Compote for serving (recipe follows)
1 Heat oven to 425 ranges. Line a massive baking sheet with parchment paper. 2 Mix the flour, sugar, baking powder, and salt in a gigantic bowl with a fork. Add the butter, toss to coat evenly, then press the butter into the flour quickly with your arms till the aggregate resembles a coarse meal with pebbly pieces ultimately. Add the blueberries and lime zest and toss to coat. Add the milk suddenly and stir gently with a fork until no dry bits remain and a shaggy dough bureaucracy.
