Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Strawberry-Rhubarb Puff
Ingredients:
3 cups rhubarb, cubed
1 pint strawberries, cut up
1 ½ - 2 cups sugar
½ cup water
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/3 cup vegetable oil
2/3 cup milk
Butter or margarine
Sugar
Cinnamon
Method:
Heat oven to 450º.
Mix rhubarb, strawberries, sugar, and water in 9" square pan or large casserole.
Cook 5 minutes.
Mix flour, baking powder, salt, and 2 tablespoons sugar.
Stir in oil and milk only until dry ingredients are moistened.
Drop by spoonfuls onto hot fruit, making 9 biscuits.
Make a hole in top of each biscuit and put a little butter, sugar, and cinnamon in each.
Bake 20-25 minutes.
Serve warm.
Works well to bake while eating dinner, then have warm for dessert.
Winter Strawberry-Rhubarb Puff
Follow recipe above, except use 1 (1 pound)
package frozen rhubarb, thawed, and 1 (10 oz.) package frozen strawberries, thawed. Use only
½ cup sugar with fruit. Omit ½ cup water.
Follow recipe above, except use 1 (1 pound)
package frozen rhubarb, thawed, and 1 (10 oz.) package frozen strawberries, thawed. Use only
½ cup sugar with fruit. Omit ½ cup water.
Blenders, Liquidisers and Hand Blenders
Coffee and Espresso Machines