Add Yahoo as a preferred source to see more of our stories on Google. In this video, Chef John shows you how to make strawberry and rhubarb drop biscuits. Unlike a crumbly southern biscuit, this drop ...

This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

Hello spring. When you see rhubarb in the market, it announces spring, and then summer will come soon, and the slog of the long and weary winter is behind us. For this cobbler, cook cut-up rhubarb ...

Strawberries may be the default shortcake topping, but they are not the only way to enjoy the combination of buttery biscuits, plump fruit and luscious whipped cream. Consider, for example, rhubarb.

1. For the lemon posset: place the double cream and caster sugar in a saucepan and heat over medium heat, stirring constantly, until the sugar has dissolved. Add the lemon zest and juice to the ...

The crumble topping will make more than is required for this recipe. Store in a well-sealed container in the refrigerator. Firm biscuits such as digestives, wheatmeal, gingernuts or granita are ...

A fragrant mess of custard, cream and rhubarb with ginger biscuits for dipping I’m not entirely clear on what constitutes a fruit fool. In some restaurants, it involves cream, biscuits and fruit; in ...

Country Living has spotlighted the strawberry-rhubarb biscuit cobbler as a standout spring dessert, celebrating the pairing of sweet berries and tangy rhubarb. The feature encourages bakers to explore ...

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...