Strawberry Rhubarb “Puffs” - Something Edible
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Strawberry Rhubarb “Puffs”

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Strawberry Rhubarb “Puffs”


Servings: Makes a 9x13 inch pan full of puff.

Prep Time: 45 minutes

Cook Time: 30 minutes


The Jam

  • 16 oz fresh strawberries (One pint; sliced 1/3 in thick.)
  • 16 oz fresh rhubarb (about 3.5 cups chopped into 1/2 in thick pieces.)
  • 12 oz sugar (That's about 1.5 cups)
  • 4 fluid oz blush wine
  • 1 vanilla bean Split lengthwise and scraped.
  • 1/4 tsp cinnamon Ground.
  • The Puffs

  • 9 oz all-purpose flour (About 2 cups.)
  • 3 tsps baking powder
  • 1 tsp Kosher Salt
  • 2 Tbsps sugar
  • 1/2 cup butter (That's one stick; melted.)
  • 5 fluid oz milk (About 2/3 cup.)
  • mo' melted butter (About 2 Tbsps for finishing purposes.)
  • 1/4 tsp cinnamon Ground
  • 1 tsp fine-crystal raw sugar (Plain sugar will do too.)

  • Instructions:

    For the Fruit on the Bottom
    Mix rhubarb, strawberries, 1.5 cups sugar, split vanilla bean and wine in 3 qt saucepan and cook over medium heat stirring occasionally until mixture comes to a boil. Conintue to simmer (and stir occasionally) over medium heat an additional 10 minutes (about 25 minutes total). Remove vanilla bean, scrape the pulp out and return the good stuff back to the fruit (discard the pod). Pour into a 9 X 13 inch baking dish (and don't worry - it'll still be runny).

    For the Drop Biscuits
    Preheat oven to 350F.
    Mix flour and baking powder in a bowl with plenty of room. In another bowl, add salt and sugar into melted butter and stir/whisk until integrated (it all won't dissolve). Whisk the milk into the butter mixture to integrate, then stir (don't whisk) the wet stuff into the dry stuff. Make sure not to over-work it; you just want it to come together into a shaggy dough.
    Grab balls of the stuff with your mitts (but don't roll 'em smooth) making for about eight 2.5oz puffs. Flatten 'em out slightly and place onto the hot jam in the 9 x 13 pan (Space 'em evenly; gaps between the dough balls are totally acceptable). Brush each biscuit with a little melted butter and sprinkle with a mixture of the 1 tsps raw sugar and 1/4 tsp cinnamon (you likely won't use it all).
    Bake for 25-30 minutes or until puffs are set and just begin to brown, and let cool about 30-45 minutes before serving to let the fruit pectins to their thang.

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