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Experience Michiana

Watch segment

Elaine Hovenkamp

Aired on June 10, 2014

Strawberry Rhubarb Sauce with Sour Cream Lemon Biscuits

June 11, 2014

Strawberry Rhubarb Sauce Ingredients

  • ¼ c. water
  • 2/3 c. sugar
  • 1 long rhubarb stem, cleaned and sliced in ½in. pieces
  • 1 quart of strawberries, cleaned, capped, and quartered
  • Juice from ½ lemon
  • Zest from ½ lemon

Strawberry Rhubarb Sauce Instructions

In a saucepan, heat the water and sugar, stir, and add the rhubarb. Cook over medium heat for about 5-7 minutes then add the lemon juice and strawberries. Cook for an additional 5 minutes until strawberries are heated through and rhubarb is soft. Cool completely and fold in the lemon zest. Serve over cake, ice cream, pancakes or waffles, or lemon biscuits.

Sour Cream Lemon Biscuits Ingredients (Dry)

  • 2 cups flour
  • 1/3 c. sugar
  • 4 tsp. baking powder
  • 5 Tbsp. very cold butter
  • Zest of ½ lemon

Sour Cream Lemon Biscuits Ingredients (Wet)

  • ½ c. sour cream
  • ½ c. milk
  • 1 tsp. vanilla
  • juice from ½ lemon

Sour Cream Lemon Biscuits Intructions

Preheat oven to 400 degrees. In a food processor place all dry ingredient list and pulse until batter starts to form small clumps (about 4-5 times). Empty it into a large bowl and form a well in the middle. Mix all wet ingredients together in another bowl and then pour into the well. Gently mix the batter until the flour mix is moist and incorporated. Put the dough on a floured surface and pat down to ¾ of an inch deep and cut out round biscuits with a round cookie cutter. Place on a cookie sheet. Makes about 15-18 . You can brush with an egg wash (1 beaten egg and water) and sprinkle with lemon zest and sugar for a prettier look. Bake for 12-14 minutes. Serve hot or cool with the strawberry rhubarb sauce and whipped cream.

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