Rhubarb Oat Shortcakes Recipe
"Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge Here, it’s paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream It’s important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven..."
INGREDIENTS
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1 1/2 cups/180 grams all-purpose flour, more as needed
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1 cup plus 1 tablespoon/95 grams old-fashioned oats
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1/3 cup/80 grams light brown sugar
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1 tablespoon/15 grams baking powder
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1/2 teaspoon finely grated orange or lemon zest
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1/2 teaspoon fine sea salt
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8 tablespoons/115 grams cold unsalted butter (1 stick), cubed
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2/3 cup/160 milliliters heavy cream, more for brushing shortcakes
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Demerara sugar, for garnish
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2 pounds/907 grams rhubarb, trimmed and diced into 1-inch pieces (7 cups)
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1 cup/210 grams Demerara sugar
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2 tablespoons unsalted butter, melted
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1 vanilla bean, split and scraped
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1/4 teaspoon kosher salt
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1/2 cup/118 milliliters heavy cream
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1/2 cup/120 grams crème fraîche
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1 tablespoon confectioners' sugar or honey (optional)
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