• large pot
• wooden spoon
• casserole or glass baking dish
• medium bowl
• small bowl
• whisk
• 2 spoons

• ½ c water
• 2 T lemon juice
• ¾ c + 2 T sugar
• 1 T cornstarch
• 4 cups chopped rhubarb
• 1 c flour
• ½ t baking soda
• 1 t baking powder
• ½ t salt
• 3 T melted butter
• ½ c buttermilk or cream

Simmer for a couple of minutes, taste, and add more sugar or lemon if necessary.

Pour into baking dish or casserole.

Preheat oven to 400.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.

Whisk the melted butter into the buttermilk, then add it to the dry ingredients.

Mix minimally but well, until you end up with a sticky mixture.

Drop spoonfuls of dough on top of the rhubarb. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.

Adapted from Anna Thomas’ The New Vegetarian Epicure.

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