Buckwheat Shortcakes with Roasted Rhubarb

It took me about 5 years of owning Alice Medrich's Pure Dessert before I got around to making these buckwheat shortcakes. I somehow convinced myself that I didn't really like shortcakes of any varitey, but I think it's more that I didn't like the memory of spongy and dry store-bought "shortcakes" topped with bland berries and cream. I probably don't have to tell you that these are anything but bland and boring.

I've been itching to share this recipe for weeks now, but due to a few photographic mishaps I've had to be patient. I first made these shortcakes months ago for a photo shoot, but only took a couple of photos with black and white film (which simply wouldn't do), then I made them again when I had some lovely ladies over for lunch, but my camera was being fussy and it turns out I lost a whole roll of photos because of it. After that lunch, I received the generous gift of rhubarb (Camille, this is still yours!) and I decided to bake these shortcakes again and roast up my last few stalks of rosy-red rhubarb to tuck inside them. 

These shortcakes would pair well with just about any spring or summer fruit you like. So far, I've tried them with strawberries and rhubarb (separately, of course) and it is safe to say that "piled on top of a buckwheat shortcake" has been added to my list of favorite ways to consume fruit as dessert. I am already dreaming of the peach shortcakes I plan to make in a few months.

Buckwheat Shortcakes

yield 9 shortcakes

adapted from Alice Medrich's Pure Dessert

Not only are these litte shortcakes incredibly delicious but they are so, so easy to put together. They are a one-bowl affair that take all of 5 minutes to put together. You don't even have to bother with cutting in any butter, easy.

5 ounces all purpose flour

1 3/4 ounces buckwheat flour

1 3/4 ounces granulated sugar, plus a bit more for sprikling

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 ounces heavy cream

Preheat oven to 425º and line a baking sheet with a slipat or 2 layers of parchment paper. The double layer of paper is to prevent the bottoms from scorching.

1. In a large bowl, whisk together all of the ingredients except the heavy cream.

2. Make a well and pour in the heavy cream. Stir gently to combine, making sure to not overmix.

3. Turn the dough out onto a lightly floured board and knead a few times to make sure the dough is well mixed. Pat the dough into a 6'' square about 3/4'' thick, then cut it into 9 equal squares.

4. Put the shortcakes onto the prepared baking sheet about 1'' apart and brush the tops with the dregs of heavy cream left in the measuring cup. Sprinkle the tops with a bit of sugar and slide the baking sheet into the oven. Bake for 12-15 minutes or until the tops are golden and the shortcakes are baked through. Cool before filling.

Roasted Rhubarb

This is more of a loose formula than a formal recipe, feel free to play with the flavors here.

1 lb rhubarb

2 ounces sugar (or more to taste)

2 strips of lemon zest

1/2 vanilla bean, scraped

a tablespoon or so of water or orange juice

Preheat oven to 375º

Cut the rhubarb into 2'' lengths and in a glass baking dish, toss with the sugar, lemon zest, vanilla bean seeds and pod and the water or juice. Set it aside for about 5 minutes to macerate while the oven heats. Cover the dish with foil. Bake the rhubarb until it is soft and has begun to release its juices, about 15 minutes. Cool slightly and remove the vanilla bean pod and lemon zest before using.

To Assemble the Shortcakes

You'll need the shortcakes, roasted rhubarb, and a generous amount of whipped cream (creme fraiche would also be delicious here).

Slice the shortcakes in half, top with a generous spoonful of roasted rhubarb and top with whipped cream. Enjoy immediately.

Small Batch Rhubarb and Ginger Jam

I didn't really plan it this way, but May is shaping up to be rhubarb month here at Apt. 2B so I hope you'll forgive me for another (few) rhubarb recipe(s). Today, I am sharing my favorite, very simple rhubarb preserve. I usually make this a few times throughout the season to enjoy stirred into my morning yogurt, but I always end up eating a lot of it straight. The natural sweetness of vanilla is the perfect match for rhubarb's natural tartness and the heat from a bit of fresh ginger livens up the whole mess. Most rhubarb jam recipes call for equal parts rhubarb and sugar, but I really enjoy the tart pucker of rhubarb so I cut the sugar down to almost half of that amount. Feel free to add a bit more if you like things on the sweeter side.

Small Batch Rhubarb and Ginger Jam

yield, about 16 ounces

1lb rhubarb stalks

7 ounces sugar

2 1/2'' piece of fresh ginger, peeled and grated finely

1/2 vanilla bean, scraped

juice of one lemon

1. Chop the rhubarb into 1/3'' pieces and place it in a bowl. Add the sugar, grated ginger, vanilla bean seeds and pod, and lemon juice. Stir to combine well, cover the bowl with plastic wrap and let the mixture rest for overnight in the refrigerator.

2. After a bit of rest the rhubarb mixture should be juicy. Transfer the mixture to a non reactive pan and cook over medium high heat, stirring occasionally until the jam begins to boil and the rhubarb starts to break down.

3. Raise the heat to high and boil for 10-15 minutes or until set, being careful not to let the bottom scorch. Begin checking the jam for doneness at about 10 minutes. I generally use the wrinkle test to check for doneness with this type of jam, but if you like numbers you can cook it to 220ºF.

4. Remove the vanilla pod and save it for another use.Transfer the jam to clean jars and store in the refrigerator for a few weeks. Alternately, process the jars in a hot water bath for 10 minutes for shelf stable jam.