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!
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.
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!!!
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.
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 : )
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!
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.
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!
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 🇮🇹
@@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.
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 !!
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.
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 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
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. 😁
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.
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!
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.
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.
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.
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 😋...
@@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.
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.
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.
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!!
You are the anointed of making your mom less disappointed
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!
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.
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?
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!
I love that you dont use any fancy kitchen gadgets. These look delicious!
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!!!
Thanks so much Chef John! These were a huge hit at Mother's Day brunch yesterday. Absolutely 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.
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 : )
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!
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.
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.
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! :)
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.
Your uploads are always the highlight of my day, chef John 👌🏽🤍
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!
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!🎉🎉🎉
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.
These look so mouthwaterinly delicious.
Yay....something different. Looks great. Gonna try this asap as my rhubarb is just about ready.
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 !!
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.
I bet these would be great for strawberry shortcake.
Yes
They look amazing!
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.
Never yummy so much!
Since strawberry-rhubarb pie is my favorite pie, this looks great. Although, I will probably add orange zest to the dough. Yum.
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.
Chef John always strikes the perfect balance of fruity and moist.
That looks so yummy! I'm going to try it. Thanks!
Love your videos! Thank you 🙏 😊
I didn't have strawberries or rhubarb but I did have some frozen green and ripe mango. I was not disappointed.
YUM]
Great Demo & scrumptious
These look delicious! Please, please, please teach us how to make a bumbleberry pie!!
I too enjoy the conformity of a ice cream scoop for making baked goods!👍😋
Too homo genous
Very grateful for a simple baking recipe! (Although I never saw my mom or dad grate butter like that)
getting my rhubarb now!!
I’m definitely going to make this 😋
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.
OMG! MAKING!
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!
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.
Can you make this with cranberry and orange??
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. 😁
I’m going to my nieces baby shower and as she is having a girl these will be perfect. Thanks chef
Looks delish!
Love how you made up for not centering the dough on the pan by still centering them in the oven 😊
You should do a video all about icing!
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.
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!
Those look like lovely scones!
I’m pretty sure strawberry rhubarb pie is the regional pie of Cascadia (Washington, Oregon, the populated areas of British Columbia).
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.
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.
Joann please make lamb korma ❤🙏. Thank you for all your recipes!
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.
My aunt (and retired chef) makes biscuits like these all the time. Same silicone mat and everything.
Is her name John?
Wooow looks delicious 😋
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.
No. Never rhubarb. Never never never…ever…but another Chef John masterpiece.
ooooo - I want one! (or three!)
Yummy!😍😍😍😍😍😍😍😍😍
Yes that was my food wish
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.
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?
Delicious strawberry biscuits simular to popeyes dessert.
Im in Australia, that is a lovely looking scone.
basic respect is to call it what the people who make it do
I could see myself making a savory version of these biscuits with pancetta and cheese or rosemary and onion.
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?
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 😋...
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'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. 😂
I got dried dates , do you have recipes with them? Maybe I can add some to a box of cake?
"Drop It Like It's Not" lol Nice Snoop Dogg reference.
I need those mixing bowles you are using! Where can they be purchased, please? Anyone know?
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.
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.
yummy
❤❤❤❤❤
I need to make it so that my mom would be less disappointed in me. :D
Please make Chicken Massaman Curry!
Here in the Southeastern United States I don’t think I’ve ever eaten rhubarb. If I did I wasn’t aware of it.
Wonder if you could use the liquid from the maceration in the icing?
Yes you can
Yummy 👀 😍👍🙏✋
Please include weight measurements as well as cups please
❤
How about spread with some clotted cream?
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!
Could you add chopped nuts to this recipe?
I think these would actually be called strawberry and rhubarb scones lol
Trick: If you don't have or want to buy Buttermilk, you can make on your own with Milk and Vinegar!
I remember hating rhubarb as a child.
I call it Southern Sour Celery. I just called it that. I just made that up.
I call it Sourlery.