The first crop of local strawberries just started to trickle into the farmers’ markets, but I’m still stuck on rhubarb. I don’t know whether it’s the early warm spell or all the rain, but rhubarb is spectacular this season. Run and get some. I’ll wait.

Dice it and throw it into a heavy bottomed skillet on medium, letting it simmer until it becomes compote. Resist the temptation to add sugar. You can do it. That’s why god invented whipped cream and mascarpone.

You’ll need something on which to spread this red deliciousness.

Morning Biscuits

2 cups flour
1 TBL Baking Powder
1 tsp salt
1 TBL cinnamon sugar (as much cinnamon as you like)
1/2 tsp fresh ground cardamom
1 1/3 cup of heavy cream (no you can’t substitute)

Pre-heat oven to 400-425º and grease some cookie sheets.
Mix flour, salt, sugar, spice and baking powder.
Make a well in flour mixture and pour in the cream.
LIGHTLY incorporate wet and dry until barely a ball of dough.
You should have about a 1/4 cup of floury nubbins at the bottom of the bowl.
That’s OK. Press as much of it into the dough ball as possible.

On a floured surface, knead/flatten dough, fold in half. Repeat 3 or 4 times.
(this is what gives your biscuit layers)
Roll out until dough is 1/4 to 1/2 inch thick.
Cut out 3 inch circles, rhombuses, or free ball it.

Paint a little heavy cream on the tops and bake for 8 to 12 minutes.
You want the bottoms a very light tan.

Some mint tea would be absolutely smashing with these, I do say.

But whatever you do, don’t eat it with this stuff. Blech. I’m a sucker for liquid packaging. I’ll try any beverage once. Once. I guess I deserve the spit take. What part of “yogurt soda” did I not understand? Italian soda good. Yogurt soda? Not so much. Sour + bubbles makes monkey brain think bad. Plus, it was mystifyingly salty. So salty it left me thirstier. I’ll stick to my Kefir, thanks.

Because it’s good for me, too.