Filling:
1 1/2 lbs fresh strawberries, quartered and de-stemmed
4 stalks rhubarb, rinsed and rid of any leaves, chopped (approx 1/4 inch thick)
1/4 cup sugar
1 lime (juice and zest)
1 Tbsp vanilla extract (or 1 tsp vanilla bean paste)
2 Tbsp corn starch
pinch of salt
Topping:
1 1/2 cup AP flour
1/4 cup sugar
1tsp baking powder
pinch of salt
1/2 cup cold unsalted butter cut into cubes
1 cup cold milk or cream (milk alternatives such as oat milk or nut milk will work too)
Demerara sugar, for sprinkling
Directions:
preheat oven to 375 degrees F.
Butter a 9in round pie plate or tart pan (alternatively 1 qt baking dish)
In a large bowl combine all filling ingredients and toss until thoroughly mixed. Let
macerate while preparing biscuit dough. Transfer filling to baking dish when done with
dough
Combine Flour, sugar, baking powder, and salt and place in a food processor with
butter. Pulse the mixture until it looks like coarse sand. Add in the milk and pulse until
thick batter forms. In baking dish, scoop spoonfuls of batter over the strawberry rhubarb
mixture making sure to cover most areas.
Tip: each spoonful should equate to one serving so be mindful of the scoop size and
know that gaps will, and should, occur.
Sprinkle Demerara sugar on top and bake (with sheet tray underneath to catch
drippings) for 40-45 minutes or until filling is bubbling and biscuits are golden brown.
Best served warm with a scoop of vanilla bean (or whatever you like best)
Butter Witch 