I had just picked up some rhubarb from the market without really having a recipe in mind yet but seeing rhubarbs back in season at a good price made me pick it up. I open RUclips and voila, your recipe. Literally perfect timing
Yummy! Thank you @Food Wishes. My mother was making strawberry rhubarb pies back in the 70's. We grew it in the lawn. I would love to make this and take her some!
You had me at strawberry rhubarb. Two words that pair so nicely and I don't hear enough of. Actually, the only other use I know of is strawberry rhubarb pie - One of my favorites!
I Love Rhubarb ❤ .... when I was little (5 or 6) my Grandma introduced me to it....she knew I Loved Lemons so she cut some from her garden and gave it a quick wash then sprinkled it with salt.....sooooo Awesome! I've had Strawberry Rhubarb pie and cobbler (with a scoop of Cinnamon ice cream) but I had never heard of the Biscuits..... Thank U!!!
So excited to try this recipe. My back yard is exploding with this years rhubarb. 😃Alas, animal milk products are not my friends so I have an alternative that works for the dairy free or vegan crowds. For every 1 cup of buttermilk called for in your baking recipe, whisk 1 1/2 teaspoons cream of tartar into the dry ingredients in your recipe and whisk 1 cup unsweetened dairy-free milk beverage or unsweetened dairy-free creamer of choice for the liquid part. Cream of tartar is a powder with a tang that mimics the buttermilk flavor nicely.
When eating it as a stand alone fruit, I prefer pears to strawberries, so I'd couple diced pear with the rhubarb for these drop biscuits. I like that this recipe is simple enough for non-bakers and folks who struggle with dough recipes. Thanks, these look delicious!
These are amazing! I don't have a big scoop so I used a 1/3 measuring cup and got 11 good-sized biscuits/scones. Mine were fully cooked after 20 minutes so keep an eye on them.
Just made a batch. My scooper is half the size of yours. So, I ended up with 20 smaller ones, baked in two trays. Timing/temperature needed to be adjusted. They were full of crunchy and crispy nooks and crannies. I lined my baking sheets with two pads each, prevented the bottom of becoming too dark. Soooo gooooood.
I just made them today, simply scrumptious! 🎉 I just brought them back from Germany and was thinking of how to make them and your recipe popped up! Greetings and thanks from Italy 🇮🇹
I am drooling on my desk. Strawberry Rhubarb is my favorite combination. We have a steakhouse in town and they make Strawberry Rhubarb pie. Also, my Gramma made Rhubarb Crisp and it was the best thing on the planet!
My grandmother used Rhubarb for summer cold drink "compot" - you need to boil water with sugar and rhubarb for 10 min. It was delicious and healthy : )
@@tclark3141 Sorry to hear that. But I think it might be to dry out there to cultivate it. You might be able to grow it in a really big window, though.
Well unfortunately my Mom passed several years ago so I can’t make these for her. But I can make a few and remember her on that day! Thanks Chef John for a delicious sounding recipe.
I made these twice. Because I have some very happy rhubarb plants in my garden. The first batch I followed the recipe verbatim & they turned out a bit flat & sloppy. So the next batch I made dryer by not using quite all the buttermilk, and I used silicone baking cups, just in case. (I also added a pinch of cardamom). I dropped the temp to 425° Wish I could post a pic they turned out so fantastically !!
0:30 actually I grow my own rhubarb. Since I live so far north, it grows like a weed here. It gets buried in snow, and plowed over every winter but that only seems to stimulate it. I give massive bags of chopped rhubarb to my mom all summer and into the winter. As such, she supplies me with epic rhubarb coffee cake and pies CONSTANTLY.
These look AMAZING. Dunno what caught me here, but they really look like something I NEED to eat. Too sad I'm on a very limited diet and I'll need to wait for several months before I can prepare/eat them.
I noticed that you can turn your oven a lot hotter than mine. My stuff burns at your temp. Maybe my oven is off, but I do calibrate it and it seems spot on. But, as you say, "it's just you cooking here", so I take full responsibility for my oven temps. 😊. After all, I am the overseer of my oven tempera-cheer.
My favorite pie from my youth is strawberry-rhubarb. It is a shame you can't purchase it commercially. I don't recall ever having the same set of ingredients baked as biscuits (or what I would consider a scone) but it certainly makes sense. I'll have to give it a try.
@@hxhdfjifzirstc894 Must be a regional thing. On the west coast (specifically Portland, OR, and San Jose, CA where I have spent most of my life) I have never encountered a restaurant serving my beloved pie. Nor do any of the major frozen pie companies (e.g., Sara Lee) provide that option. At least I've never seen one in any grocery store.
I have strawberries and rhubarb in my fridge...was gonna make up some strawberry rhubarb fruit syrup for waffles and pancakes, but these sound like a fab alternative. 😁
It looks delicious! I have one technical question. If you pour in the fruit juices right after you stirred in the fruit, why did you drain them in the first place? I would understand if you measured the liquid and adjusted the butter milk amount accordingly.
I would consider adding a little bit of candied ginger, then splitting the baked biscuits and serving like a strawberry shortcake. Perhaps with clotted cream instead of whipped cream
Walk by it all these years you say?! Everywhere I’ve lived in the US it’s max available for like a week or two. I gotta get mine from friends who grow it in their yard lol. I love rhubarb!
I guess I'm pretty fortunate that I've got a rhubarb plant that always grows in a corner of my backyard, so I don't need to ever buy any. As a kid, I always tried to find a way to eat raw rhubarb but could never go further than two bites. And then the following year, forgot just how sour it is and try again.
Huh, my late dad probably would have liked these. I myself can't stand rhubarb, but was good at baking or cooking with it. Rhubarb makes a nice fruit compote to pair with some grilled pork chops.
This is how I’ve been making biscuits since I was a teenager. My dad taught me and his mom taught him. Never tried putting sugar or fruit though, it might taste funky with the sausage gravy. 😂
This is an awesome recipe😎... It's just sad I can't eat Rhubarb, because it's high in Oxalate that builds kidney stones... One of the foods I have to stay away from... And I have a history kidney stones... If I made this recipe, I would have to use just strawberries... But I know they will still taste delicious 😋...
Where I am from if you don’t know someone who will give you some rhubarb, you definitely know where to steal some. Buying it is unheard of unless you’re needing massive quantities.
@@joeylummox7330 Well yes, there are limits to how accessible recipes are if you only ever cook microwaveable meals. Try branching out, there’s a whole world of culinary delight beyond the ‘ting’ of instant gratification.
Good idea, and I'd suggest to leave out the strawberries and use strawberry cream cheese to pipe. Actually it'd be easier to slice the biscuit and spread a layer, for a more even dispersion.
why is nobody talking about the "freeze your grater" tip? I'm the sort of person who is skeptical but would end up doing it anyway lol. Does it actually make a difference?
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
Rhubarb is one of the most underrated ingredients for baking ❤❤❤❤ Straight rhubarb pie (no strawberries!) is phenomenal
With real custard. Or even Bird's-eye's, for school memories...
Straight rhubarb crisp is also amazing. Especially with some vanilla ice cream.
@@hxhdfjifzirstc894 ooh I need to try that
Absolutely!
The BEST!!
In Sweden we love rhubarb pie. Highly recommend that people try it. Serve with vanilla ice cream.
@Kurt Smithson Sounds like she made a rhubarb crisp but didn't do the crisp part.
I had just picked up some rhubarb from the market without really having a recipe in mind yet but seeing rhubarbs back in season at a good price made me pick it up. I open RUclips and voila, your recipe. Literally perfect timing
Yummy!
Thank you @Food Wishes.
My mother was making strawberry rhubarb pies back in the 70's.
We grew it in the lawn.
I would love to make this and take her some!
You had me at strawberry rhubarb. Two words that pair so nicely and I don't hear enough of. Actually, the only other use I know of is strawberry rhubarb pie - One of my favorites!
Strawberry rhubarb jam is wonderful too!
There's a bakery here in Toronto that makes AMAZING strawberry rhubarb scones in the summer. Now I'm going to have to try this recipe. 😁
What's it called?
I Love Rhubarb ❤ .... when I was little (5 or 6) my Grandma introduced me to it....she knew I Loved Lemons so she cut some from her garden and gave it a quick wash then sprinkled it with salt.....sooooo Awesome!
I've had Strawberry Rhubarb pie and cobbler (with a scoop of Cinnamon ice cream) but I had never heard of the Biscuits..... Thank U!!!
So excited to try this recipe. My back yard is exploding with this years rhubarb. 😃Alas, animal milk products are not my friends so I have an alternative that works for the dairy free or vegan crowds. For every 1 cup of buttermilk called for in your baking recipe, whisk 1 1/2 teaspoons cream of tartar into the dry ingredients in your recipe and whisk 1 cup unsweetened dairy-free milk beverage or unsweetened dairy-free creamer of choice for the liquid part. Cream of tartar is a powder with a tang that mimics the buttermilk flavor nicely.
Thanks Angela D. Any dairy product and me are a big no no also. I didn't know about the cream of tartar.
Always have almond milk on hand.
You are the anointed of making your mom less disappointed
Thanks so much Chef John! These were a huge hit at Mother's Day brunch yesterday. Absolutely delicious! :)
When eating it as a stand alone fruit, I prefer pears to strawberries, so I'd couple diced pear with the rhubarb for these drop biscuits. I like that this recipe is simple enough for non-bakers and folks who struggle with dough recipes. Thanks, these look delicious!
I love that you dont use any fancy kitchen gadgets. These look delicious!
These are amazing! I don't have a big scoop so I used a 1/3 measuring cup and got 11 good-sized biscuits/scones. Mine were fully cooked after 20 minutes so keep an eye on them.
Your uploads are always the highlight of my day, chef John 👌🏽🤍
Just made a batch. My scooper is half the size of yours. So, I ended up with 20 smaller ones, baked in two trays. Timing/temperature needed to be adjusted. They were full of crunchy and crispy nooks and crannies. I lined my baking sheets with two pads each, prevented the bottom of becoming too dark. Soooo gooooood.
I just made them today, simply scrumptious! 🎉
I just brought them back from Germany and was thinking of how to make them and your recipe popped up!
Greetings and thanks from Italy 🇮🇹
Thanks, Chef John! I have both strawberries and rhubarb in the garden!🎉🎉🎉
Chef John! I was reading a book (a novel, not a cookbook) and I found your exact Lemonade recipe explained in the novel. :D
OMG what is the book name?
It wasn't He Who Fights With Monsters, was it?
@@triptisingh020 @dragonridershiru is correct! :)
I am drooling on my desk. Strawberry Rhubarb is my favorite combination. We have a steakhouse in town and they make Strawberry Rhubarb pie. Also, my Gramma made Rhubarb Crisp and it was the best thing on the planet!
What is rhubarb crisp?
I agree that rhubarb crisp is amazing. Best with vanilla ice cream!
@@lindainparis7349 Like an apple crisp. Rhubarb crisp recipes are easily available online, if you like rhubarb. Simple, and delicious.
Just made them. Fantastic. Highly recommended. Rhubarb is the most underrated whatever it is.
My grandmother used Rhubarb for summer cold drink "compot" - you need to boil water with sugar and rhubarb for 10 min. It was delicious and healthy : )
Strawberry Rhubarb pie is my alltime favorite
Southern staple baby! I make drop biscuits every other morning. I sub Greek yogurt when I'm out of buttermilk. Thanks chef John!
These look so mouthwaterinly delicious.
Rhubarb grows wild in my yard.
I can never find rhubarb here in Las Vegas 😢
@@tclark3141 Sorry to hear that. But I think it might be to dry out there to cultivate it. You might be able to grow it in a really big window, though.
@@tclark3141 Just grow some. It's easy.
Well unfortunately my Mom passed several years ago so I can’t make these for her. But I can make a few and remember her on that day! Thanks Chef John for a delicious sounding recipe.
Yeah 2nd year without my Mom...miss her.
Yay....something different. Looks great. Gonna try this asap as my rhubarb is just about ready.
I bet these would be great for strawberry shortcake.
Yes
I remember my Grandmother doing the maseration method to just about every fruit she used in cooking. It's a great way to pre sauce-ify.
Chef John always strikes the perfect balance of fruity and moist.
I made these twice. Because I have some very happy rhubarb plants in my garden. The first batch I followed the recipe verbatim & they turned out a bit flat & sloppy. So the next batch I made dryer by not using quite all the buttermilk, and I used silicone baking cups, just in case. (I also added a pinch of cardamom). I dropped the temp to 425° Wish I could post a pic they turned out so fantastically !!
Since strawberry-rhubarb pie is my favorite pie, this looks great. Although, I will probably add orange zest to the dough. Yum.
They look amazing!
Never yummy so much!
0:30 actually I grow my own rhubarb. Since I live so far north, it grows like a weed here. It gets buried in snow, and plowed over every winter but that only seems to stimulate it. I give massive bags of chopped rhubarb to my mom all summer and into the winter. As such, she supplies me with epic rhubarb coffee cake and pies CONSTANTLY.
That looks so yummy! I'm going to try it. Thanks!
These look AMAZING. Dunno what caught me here, but they really look like something I NEED to eat. Too sad I'm on a very limited diet and I'll need to wait for several months before I can prepare/eat them.
I think when I make these, I'll use vanilla to make the icing. They look so yummy! Of course, I like rhubarb sauce over ice cream.
I didn't have strawberries or rhubarb but I did have some frozen green and ripe mango. I was not disappointed.
OMG! MAKING!
Very grateful for a simple baking recipe! (Although I never saw my mom or dad grate butter like that)
Can you make this with cranberry and orange??
I too enjoy the conformity of a ice cream scoop for making baked goods!👍😋
Too homo genous
Love your videos! Thank you 🙏 😊
getting my rhubarb now!!
I noticed that you can turn your oven a lot hotter than mine. My stuff burns at your temp. Maybe my oven is off, but I do calibrate it and it seems spot on. But, as you say, "it's just you cooking here", so I take full responsibility for my oven temps. 😊. After all, I am the overseer of my oven tempera-cheer.
My favorite pie from my youth is strawberry-rhubarb. It is a shame you can't purchase it commercially. I don't recall ever having the same set of ingredients baked as biscuits (or what I would consider a scone) but it certainly makes sense. I'll have to give it a try.
You can. Lots of places sell strawberry rhubarb pie. Just call around to bakeries or restaurants that serve pie.
@@hxhdfjifzirstc894 Must be a regional thing. On the west coast (specifically Portland, OR, and San Jose, CA where I have spent most of my life) I have never encountered a restaurant serving my beloved pie. Nor do any of the major frozen pie companies (e.g., Sara Lee) provide that option. At least I've never seen one in any grocery store.
I have strawberries and rhubarb in my fridge...was gonna make up some strawberry rhubarb fruit syrup for waffles and pancakes, but these sound like a fab alternative. 😁
These look delicious! Please, please, please teach us how to make a bumbleberry pie!!
Looks delish!
It looks delicious! I have one technical question. If you pour in the fruit juices right after you stirred in the fruit, why did you drain them in the first place? I would understand if you measured the liquid and adjusted the butter milk amount accordingly.
I would consider adding a little bit of candied ginger, then splitting the baked biscuits and serving like a strawberry shortcake. Perhaps with clotted cream instead of whipped cream
There was an idea tickling the back of my head, and that idea was to use clotted cream. Thank you for mentioning that genius combo!
Love how you made up for not centering the dough on the pan by still centering them in the oven 😊
I’m definitely going to make this 😋
YUM]
Great Demo & scrumptious
Walk by it all these years you say?! Everywhere I’ve lived in the US it’s max available for like a week or two. I gotta get mine from friends who grow it in their yard lol.
I love rhubarb!
My aunt (and retired chef) makes biscuits like these all the time. Same silicone mat and everything.
Is her name John?
I’m going to my nieces baby shower and as she is having a girl these will be perfect. Thanks chef
You should do a video all about icing!
These look fabulous!
Strawberries are out of season where I am, can I use frozen berries? Would they be too mushy if marinated do you think?
Yes that was my food wish
I’m pretty sure strawberry rhubarb pie is the regional pie of Cascadia (Washington, Oregon, the populated areas of British Columbia).
I guess I'm pretty fortunate that I've got a rhubarb plant that always grows in a corner of my backyard, so I don't need to ever buy any. As a kid, I always tried to find a way to eat raw rhubarb but could never go further than two bites. And then the following year, forgot just how sour it is and try again.
Huh, my late dad probably would have liked these. I myself can't stand rhubarb, but was good at baking or cooking with it. Rhubarb makes a nice fruit compote to pair with some grilled pork chops.
Joann please make lamb korma ❤🙏. Thank you for all your recipes!
Thanks Chef!
Question, how long will these stay fresh? If I want to mnake them for a Sunday, har far in advance can I do it?
Wooow looks delicious 😋
ooooo - I want one! (or three!)
I'm here to see what rhubarb is, and how it's cooked/used.. And of course for another chef John ism
Rhubarb is an amazing plant with poisonous leaves. 😂
This is how I’ve been making biscuits since I was a teenager. My dad taught me and his mom taught him. Never tried putting sugar or fruit though, it might taste funky with the sausage gravy. 😂
Drop biscuits are amazing with meat.
Personally I've never understood the popularity of the strawberry/rhubarb combination, both are far superior on their own.
I wonder if it’s just because in some places they ripen at the same time? They don’t where I live, but they also both freeze super well, and are pink.
Im in Australia, that is a lovely looking scone.
basic respect is to call it what the people who make it do
Delicious strawberry biscuits simular to popeyes dessert.
I could see myself making a savory version of these biscuits with pancetta and cheese or rosemary and onion.
I got dried dates , do you have recipes with them? Maybe I can add some to a box of cake?
Yummy!😍😍😍😍😍😍😍😍😍
This is an awesome recipe😎... It's just sad I can't eat Rhubarb, because it's high in Oxalate that builds kidney stones... One of the foods I have to stay away from... And I have a history kidney stones... If I made this recipe, I would have to use just strawberries... But I know they will still taste delicious 😋...
yummy
I need those mixing bowles you are using! Where can they be purchased, please? Anyone know?
Where I am from if you don’t know someone who will give you some rhubarb, you definitely know where to steal some. Buying it is unheard of unless you’re needing massive quantities.
Those look like lovely scones!
"Drop It Like It's Not" lol Nice Snoop Dogg reference.
No. Never rhubarb. Never never never…ever…but another Chef John masterpiece.
I feel like you would love Bruiser Wolf/Bruiser Brigade
I'd say this channel is quickly becoming my favorite cooking channel, but honestly, at this point, I think it's simply moving into its own league.
Thease look delicious! I have never made homemade biscuits before, so I shall try these. Thanks for sharing.
Meh. He literally ran out of good recipes some time ago.
@@joeylummox7330 Well yes, there are limits to how accessible recipes are if you only ever cook microwaveable meals. Try branching out, there’s a whole world of culinary delight beyond the ‘ting’ of instant gratification.
I wonder if you could pipe in sweetened cream cheese into the center, like a twinky
Oh my
Yum
Cream cheese makes everything better! I could eat a pine cone with cream cheese on it.
Good idea, and I'd suggest to leave out the strawberries and use strawberry cream cheese to pipe. Actually it'd be easier to slice the biscuit and spread a layer, for a more even dispersion.
I need to make it so that my mom would be less disappointed in me. :D
❤❤❤❤❤
Please make Chicken Massaman Curry!
Wonder if you could use the liquid from the maceration in the icing?
Yes you can
Please include weight measurements as well as cups please
How about spread with some clotted cream?
Yummy 👀 😍👍🙏✋
❤
Is 25 @ 450 correct? Mine were starting to burn before 20.
Could you add chopped nuts to this recipe?
Here in the Southeastern United States I don’t think I’ve ever eaten rhubarb. If I did I wasn’t aware of it.
Been walking by that stuff at the store because I always have pounds of it growing in my garden. 😂
Ah, rhubarb, the only foodstuff on which England has global monopoly... as nobody else seems to eat it almost at all. Nice!
why is nobody talking about the "freeze your grater" tip? I'm the sort of person who is skeptical but would end up doing it anyway lol. Does it actually make a difference?
It makes the grater cold.
Thought the leaves were poisonous. How bout anymore bits?
Nah, just the leaves. But don't even give the stalks to dogs....
They are.he didn't use any leaves