For those (like me) going insane because they couldn't get all the proportions for the shortcake dough from the video: All Purpose Drop Biscuit or Shortcake Dough from What's For Dessert by Claire Saffitz 1/3 cup (2.3 oz/66g) Sugar 1 teaspoon finely grated orange or lemon zest 3 cups (13.8oz/390g) All-Purpose Flour 4 teaspoons baking powder 1 and 1/2 teaspoon Diamond Crystal Kosher Salt OR 3/4 teaspoon Morton Kosher Salt 1 and 1/2 sticks (6oz/170g) unsalted butter, frozen 1 and 1/2 cups Heavy Cream, chilled
This is so helpful! Thank you so much! Everything in the description box mentions Dessert Person, so that’s where I was looking for the recipe. I was so confused!
OMG THANK YOU!!!!!!!!!! I'm making these for my parents and would have gotten it TOTALLY wrong - looked like 2 c flour. those would have been some DENSE short cakes!!
Claire!! I made this the other day after watching this video and my boyfriend's 85 year-old grandma said it is the best dessert she's ever had in her life! It is truly delicious, thanks so much for all the helpful instructions!
Good morning, Claire! I literally just posted on my Facebook asking my friends if they had any red rhubarb. I came on TH-cam and you posted a rhubarb dessert recipe. Kismet. I did manage to find a friend who will give me her rhubarb tomorrow.
As a child, we used to pick fresh rhubarb and our parents would give us a small bowl of sugar and we’d dip it in and eat it raw. Delicious childhood memories 🥰
Omg yes! My grandma and auntie had a patch and they’d let us grab a stalk after helping with gardening for an hour or two and sit with a bowl of sugar to dip the tip into too. What a memory.
Hi Claire, on the off chance you see this, I just wanna say thank you for creating such a beautiful and comforting space. Just today I ordered a copy of Dessert Person and What's For Dessert and I can't wait to cook from it.
I love that you don't lock away your kitties while filming and you deal with them as you go.. you are an amazing cook and I love your creativity and videos! ❤❤❤
I made this for my mom's retirement party and it was SO good 😭💕 I just planted rhubarb in my yard so I can make this for years to come. Thank you Claire!
Watching this video all I can think about is my ex’s dad whose mom planted rhubarb in their yard 50+ yrs ago. The plant still grows tall to this day. Talk about building a legacy ❤
I made the poached rhubard with strawberries for a pavlova and used Proxies in place of the white wine. It worked really well and the rhubard was delish. Thanks for another great recipe.
Since they didn’t include the dough measurements: 3 cups flour 1/3 sugar + 1 tsp citrus zest 3/4-1.5 tsp salt 4 tsp baking powder Whisk to incorporate 6 oz frozen grated butter 1.5 cups heavy cream Mix to form shaggy dough
I am obsessed with rhubarb and I've been making so many different rhubarb things: cinnamon buns, pie, cobbler, crisp, scones, ice cream. This is the perfect timing!
@@abbysharp1659 It was! I used Claire's sweet yeast dough from the Walnut Maple Sitcky Buns Dessert Person. For the filling, I mixed melted butter, brown sugar cinnamon, nutmeg, salt and smeared that over the rolled out dough. Sprinkled that with finely diced rhubarb and rolled into a log. I cut the log into buns, proofed, and baked. When they were done, and still warm, I glazed them with a rhubarb glaze that I made out of rhubarb. I cooked down chopped rhubarb on the stove with fresh ginger, orange zest and juice, sugar, salt and a splash of vanilla then blended it until smooth. I then may the glaze by thinning out the rhubarb puree with a splash of milk and mixing with powder sugar until I got the consistency I wanted. I will 100% do this again and it's been written down in my own recipe collection. It was bright hot pink glaze and it looked so pretty.
You explain things so well! I tried your Mother’s Day scones last weekend for Mother’s Day and they were amazing! This looks so tempting as well - so I guess another weekend of baking!
I LOVE this channel and I love Claire. I will watch her cook ANYTHING. I love that she takes the time to share WHY certain things work or don't. It feels like i'm getting free pastry school training in small pieces. Most people just give you instructions. I LOVE the how and why of the mechanics.
i'd love to see a zucchini bread recipe from claire since they're in season all summer! i know she has a banana bread recipe, but personally i think even the best banana bread can't compete with zucchini
I made these last summer with macerated strawberries instead of the rhubarb and raspberry, and it was so good! the biscuits and mascarpone cream are incredible
Love this shortcake recipe! I have baked a few variations on it with different citrus, add ins, and flours, it always turns out great! They freeze perfect and make a great breakfast. Have never tried the rhubarb filling, I should make that a goal for this season, thanks Claire and team!
Hi from NC. ❤❤When I was younger, my first batch of biscuits were hockey pucks. Then once I started freezing my butter, they turned out great. Definitely made me more confident. I will definitely try this recipe this weekend. Keep up the great videos Claire.
I made this the next day after you uploaded as a surprise for my mom, and even though I made it vegan and did strawberries instead of rhubarb due to availability, AND I'd never made this before- it turned out great and she was so surprised and impressed :) thanks Claire!
Wow, everything you make looks so delicious! Thanks for providing such in-depth explanations, it's one thing to know what to do but it's even better to understand why the recipe is done the way it is :)
fun fact: rhubarb is a vegetable! it's used a lot like a fruit in many dishes and desserts, but yeah. I kinda see it like the opposite of a tomato bc that's a fruit we treat as a primarily savory ingredient
lots of vegetables are fruits, fruit doesn't denote whether something is savory or not it's a culinary term, examples of savory fruits include: bell peppers chillis pumpkins cougettes/zucchini eggplant/aubergine avocado peas vegetable just denotes a kind of plant that can be eaten, thats why vegetables include beans, leafs, fruits, roots etc the "tomato is a fruit" bit is really misleading because it hides that many of the fruits we eat are used in a savory context
As a child I would follow my Greek grandpa about his garden. He had such a green thumb. Grandpa would cut a Salk of rhubarb and send me in toGrandma where she would hand me a small bowl of sugar. Back to the garden dipping rhubarb in the sugar , puckering up at every bite. After that sitting in the sun pulling raspberries off the vine and right into my mouth. Sigh😊
My husband and I have been watching you for years and love your cookbooks! I am obsessed with all of your kitchen items (plates, cookware, etc) but in this video, obsessed with the cutlery/fork you used. Where did you get it? I need😂
The first time i saw rhubarb was watching Nigella making a dessert with it from my home in Mexico with no access to rhubarb! So happy I'm now in a country with access to it and have Claire go give me deliciously simple desserts to try it out 💕
@omgitsBenjamin omg!!! So happy someone else also remembers it lol. Nigella was so comforting to watch. I loved those little scenes of her going to her fridge in the middle of the night
@@Rodviet I’m just glad that they made all of the old stuff available on TH-cam for me and the other younger generations that did not grow up seeing her on TV because we were just a little bit too young
My grandma used to give us peeled rhubarb stalks, raw, and a little bowl of sugar to dip it in. She also regularly gave us thick slices of tomato coated in sugar. But hey, I love rhubarb and tomato now.
I had my screen paused at 10:18, then came back after a while and I forgot I was watching a rhubarb recipe I was so convinced these were imitation crabs LMFAO
Was watching this thinking "I bet you could keep everything colder if you froze the flour too" then BAM Claire with that same idea. Love it! Going to have to try to make this soon.
maybe this is just me having food as a main love language but seeing the dudes try what claire made too afterwards (harris too if he’s willing) would be so fun
The scones look delicious. I was thinking that it would work to bake off the trimmings to make a little snack. They wouldn’t be as flaky, but they’d still be delicious.
I just saw Gabi Chappel doing a poached rhubarb and it peaked my interest! I'm usually not a fan of the taste bc it's so bitter and earthy, but poaching seems like a good way to tame the flavor to balance better with citrus and sweet flavors.
So the shortcake element is really like a sweet biscuit then, yeah? I don't know why that ever seemed so intimidating, I love biscuits LOL As intimidated as I am using rhubarb, I might give this a shot.
strawberry rhubarb hand pies that is going to be a must this season anything with rhubarb is above and beyond. A bit off topic per chance you should see this what induction range or cooktop did you decide to go with? I’m looking to make the switch myself and I’ve been looking at the GE café and I figured if Claire likes it it must be good , help! 0:15
Definitely want to try this! My Gram use to bake with rhubarb alot when I was a kid, she grew her own just outside the back door! Love how the short cakes turned out. The syrup, the whipped topping, all on point. Just wish there hadn't been ads popping up every 5 minutes. All Door Dash, btw.
Rhubarb is one of those things that instills dread in a lot of people over here in the UK, mostly because it's often overcooked and mushy, an unpleasant experience, that said I rarely ever have the stuff myself, only ever had it in things like a crumble or a pie, never really felt a craving for it... :P
We don't have rhubarb in my country, and I only heard it before due to Stardew Valley. So thank you for making me understand what the hell you can do with that plant that look like angry red lettuce.
For those (like me) going insane because they couldn't get all the proportions for the shortcake dough from the video:
All Purpose Drop Biscuit or Shortcake Dough
from What's For Dessert by Claire Saffitz
1/3 cup (2.3 oz/66g) Sugar
1 teaspoon finely grated orange or lemon zest
3 cups (13.8oz/390g) All-Purpose Flour
4 teaspoons baking powder
1 and 1/2 teaspoon Diamond Crystal Kosher Salt OR 3/4 teaspoon Morton Kosher Salt
1 and 1/2 sticks (6oz/170g) unsalted butter, frozen
1 and 1/2 cups Heavy Cream, chilled
You are amazing!
This is so helpful! Thank you so much!
Everything in the description box mentions Dessert Person, so that’s where I was looking for the recipe. I was so confused!
OMG THANK YOU!!!!!!!!!! I'm making these for my parents and would have gotten it TOTALLY wrong - looked like 2 c flour. those would have been some DENSE short cakes!!
Claire!! I made this the other day after watching this video and my boyfriend's 85 year-old grandma said it is the best dessert she's ever had in her life! It is truly delicious, thanks so much for all the helpful instructions!
Good morning, Claire! I literally just posted on my Facebook asking my friends if they had any red rhubarb. I came on TH-cam and you posted a rhubarb dessert recipe. Kismet.
I did manage to find a friend who will give me her rhubarb tomorrow.
As a child, we used to pick fresh rhubarb and our parents would give us a small bowl of sugar and we’d dip it in and eat it raw. Delicious childhood memories 🥰
Same! It grew along our driveway in New Hampshire.
Same in Canada! We would also fan each other and pretend we were royals 😂
Omg yes! My grandma and auntie had a patch and they’d let us grab a stalk after helping with gardening for an hour or two and sit with a bowl of sugar to dip the tip into too. What a memory.
Always had a raw stick and sugar as a treat at my grandparents in Yorkshire - that started my love of rhubarb
The same in our Minnesota yard. Loved sitting on the creekside.
My 3 year old loves watching all your videos with me and she even sings the opening song lol
We love you, Claire!!
That's so cute! My dog has learned the outro music and will run up to the TV to see the cats.
I'd love to see the whole crew enjoying at the end.
I, concur. ^^^^
Hi Claire, on the off chance you see this, I just wanna say thank you for creating such a beautiful and comforting space. Just today I ordered a copy of Dessert Person and What's For Dessert and I can't wait to cook from it.
Your intro sequences are so good and just keep getting better.
Did you see the little chicken in the window?! The attention to detail is * chef’s kiss*
I love that you don't lock away your kitties while filming and you deal with them as you go.. you are an amazing cook and I love your creativity and videos! ❤❤❤
I made this for my mom's retirement party and it was SO good 😭💕 I just planted rhubarb in my yard so I can make this for years to come. Thank you Claire!
Watching this video all I can think about is my ex’s dad whose mom planted rhubarb in their yard 50+ yrs ago. The plant still grows tall to this day.
Talk about building a legacy ❤
I made the poached rhubard with strawberries for a pavlova and used Proxies in place of the white wine. It worked really well and the rhubard was delish. Thanks for another great recipe.
Since they didn’t include the dough measurements:
3 cups flour
1/3 sugar + 1 tsp citrus zest
3/4-1.5 tsp salt
4 tsp baking powder
Whisk to incorporate
6 oz frozen grated butter
1.5 cups heavy cream
Mix to form shaggy dough
I just made the dough and I used 4 cups which looks like the right amount
I am obsessed with rhubarb and I've been making so many different rhubarb things: cinnamon buns, pie, cobbler, crisp, scones, ice cream. This is the perfect timing!
ive never heard of rhubarb cinnamon buns but that sounds divine omg
@@abbysharp1659 It was! I used Claire's sweet yeast dough from the Walnut Maple Sitcky Buns Dessert Person. For the filling, I mixed melted butter, brown sugar cinnamon, nutmeg, salt and smeared that over the rolled out dough. Sprinkled that with finely diced rhubarb and rolled into a log. I cut the log into buns, proofed, and baked. When they were done, and still warm, I glazed them with a rhubarb glaze that I made out of rhubarb. I cooked down chopped rhubarb on the stove with fresh ginger, orange zest and juice, sugar, salt and a splash of vanilla then blended it until smooth. I then may the glaze by thinning out the rhubarb puree with a splash of milk and mixing with powder sugar until I got the consistency I wanted. I will 100% do this again and it's been written down in my own recipe collection. It was bright hot pink glaze and it looked so pretty.
You explain things so well! I tried your Mother’s Day scones last weekend for Mother’s Day and they were amazing! This looks so tempting as well - so I guess another weekend of baking!
I LOVE this channel and I love Claire. I will watch her cook ANYTHING. I love that she takes the time to share WHY certain things work or don't. It feels like i'm getting free pastry school training in small pieces. Most people just give you instructions. I LOVE the how and why of the mechanics.
I love rhubarb. It reminds me of my childhood in the garden, when I used to pick rhubarb straight from the garden, dip in sugar and eat it ❤
I would die for Claire saffitz x dessert person and her cats, love from Argentina
i'd love to see a zucchini bread recipe from claire since they're in season all summer! i know she has a banana bread recipe, but personally i think even the best banana bread can't compete with zucchini
im from ireland and can agree the whole island loves kerrygold its the best , the best for mash potatoes, or on white bread for chip sandwich 🥪
What is a chip sandwich? Please enlighten me
@@FrogPrinc3ss chunky fries cut from irish potatoes on white or brown bread🍞 😂
I watch all the videos and just noticed the intro animation got updated for the cabin! It’s so nice congrats to the artist 🎉
I made these last summer with macerated strawberries instead of the rhubarb and raspberry, and it was so good! the biscuits and mascarpone cream are incredible
I'll never look at poppy seeds in the same way ("cheerful")...love it!
Love this shortcake recipe! I have baked a few variations on it with different citrus, add ins, and flours, it always turns out great! They freeze perfect and make a great breakfast. Have never tried the rhubarb filling, I should make that a goal for this season, thanks Claire and team!
Hi from NC. ❤❤When I was younger, my first batch of biscuits were hockey pucks. Then once I started freezing my butter, they turned out great. Definitely made me more confident. I will definitely try this recipe this weekend. Keep up the great videos Claire.
I made this the next day after you uploaded as a surprise for my mom, and even though I made it vegan and did strawberries instead of rhubarb due to availability, AND I'd never made this before- it turned out great and she was so surprised and impressed :) thanks Claire!
I cannot explain how much I love Claire. Gosh! You are amazing and beyond. ❤
Wow, everything you make looks so delicious! Thanks for providing such in-depth explanations, it's one thing to know what to do but it's even better to understand why the recipe is done the way it is :)
I have to make these, not just because they look delicious, but because that syrup would be incredible in an iced coffee
fun fact: rhubarb is a vegetable! it's used a lot like a fruit in many dishes and desserts, but yeah. I kinda see it like the opposite of a tomato bc that's a fruit we treat as a primarily savory ingredient
Vegetables aren't real
lots of vegetables are fruits, fruit doesn't denote whether something is savory or not it's a culinary term, examples of savory fruits include:
bell peppers
chillis
pumpkins
cougettes/zucchini
eggplant/aubergine
avocado
peas
vegetable just denotes a kind of plant that can be eaten, thats why vegetables include beans, leafs, fruits, roots etc
the "tomato is a fruit" bit is really misleading because it hides that many of the fruits we eat are used in a savory context
Rhubarb is such an unsung hero in the kitchen!!
oh the new intro with more of the cats, a chicken cameo, and the new place looks so lovely!!
Hearing the “mmm” restores my serotonin
growing up we always made strawberry "shortcake" with buttermilk biscuits instead. excited to try this recipe and have my first proper shortcake!
As a child I would follow my Greek grandpa about his garden. He had such a green thumb. Grandpa would cut a Salk of rhubarb and send me in toGrandma where she would hand me a small bowl of sugar. Back to the garden dipping rhubarb in the sugar , puckering up at every bite. After that sitting in the sun pulling raspberries off the vine and right into my mouth.
Sigh😊
Made this today. The flavors were complex but not too unusual, and it was a hit with my guests as well!⭐️⭐️⭐️⭐️⭐️
My husband and I have been watching you for years and love your cookbooks! I am obsessed with all of your kitchen items (plates, cookware, etc) but in this video, obsessed with the cutlery/fork you used. Where did you get it? I need😂
The first time i saw rhubarb was watching Nigella making a dessert with it from my home in Mexico with no access to rhubarb! So happy I'm now in a country with access to it and have Claire go give me deliciously simple desserts to try it out 💕
I love Nigella as well! I watch all her old cooking shows and I know the rhubarb recipe you speak of! 😄😊
@omgitsBenjamin omg!!! So happy someone else also remembers it lol. Nigella was so comforting to watch. I loved those little scenes of her going to her fridge in the middle of the night
@@Rodviet I’m just glad that they made all of the old stuff available on TH-cam for me and the other younger generations that did not grow up seeing her on TV because we were just a little bit too young
rhubarb is easy to grow and can be grown in shadier areas that otherwise cant grow anything.
Love from Boston! Thank you for all you do Claire! So happy you’re back! ❤
every time my family and i have strawberry “shortcake” we use angel food cake so seeing what shortcake actually is was a ride
My grandma used to give us peeled rhubarb stalks, raw, and a little bowl of sugar to dip it in. She also regularly gave us thick slices of tomato coated in sugar. But hey, I love rhubarb and tomato now.
Broke: Babish having a BetterHelp sponsorship
Bespoke: Claire having a Kerrygold sponsorship
If you've got commentary for Andrew, you'll probably get further bringing it up with him.
Also the classist undertones are kinda weird.
I had my screen paused at 10:18, then came back after a while and I forgot I was watching a rhubarb recipe I was so convinced these were imitation crabs LMFAO
The rhubarb looked good, but the star of this was the biscuits. Those are seriously elevated.
Everything will be fine and you will shine like a rising star with great success and wealth
fruit first always. Also, square scones/biscuits. I learned that from a farmer's daughter/chief of staff of big New Zealand teaching hospital.
I just learned about forced rhubarb and wanted to try growing it!
Was watching this thinking "I bet you could keep everything colder if you froze the flour too" then BAM Claire with that same idea. Love it! Going to have to try to make this soon.
KerryGold.. best butter ever.
Kerrygold returns!!!!
Claire, are you planning a trip to Europe soon? And if so, will you take us with you? Would be so cool to see you try food in France, Italy etc.
Does anyone know the measurements for flour in the recipe? They are missing in the text
Please make the berry chantilly cake everyone is obsessed with!
Love this butter. Definitely worth the upgrade.
"Weirdly cheerful" might be my new favorite emotion.
maybe this is just me having food as a main love language but seeing the dudes try what claire made too afterwards (harris too if he’s willing) would be so fun
Something about you Claire you're the only person I can watch baking 💕
The scones look delicious. I was thinking that it would work to bake off the trimmings to make a little snack. They wouldn’t be as flaky, but they’d still be delicious.
Claire's Rhabarbebar
Claire watch out for barbarians!
Ah, but was her Rhabarberkuchen bombastic?
i was looking for this comment 😆🥧
I have never though to use the combo rhubarb and raspberries, so creative!! Will def be trying
Congrats on the sponser ❤️👀🔥
Hey hey hey!!! Hello Claire! Sending love from Philippines!
It's 4am for me and I just woke up for work but. Hell yeah queen ❤
Well, good morning, fellow 4am-person!
Right? Claire has that effect on people.
The golden yellow butter colour on the shortcakes though! 🤤
oh lord I love rhubarb in cooking and can I just say Claire looks so beautiful
I definitely am buying your book. This is something I totally want to make for friends.
Love hipster poppy seeds! 😂
Do you have a lemon poppy seed cake recipe? 😢 I want to make one for my sisters birthday
I would eat rhubarb from our garden all summer long as a kid. Straight from the ground and raw, so good.
I’m so hungry at the moment, you cannot believe how much my soul desires that bowl of fruit on the counter right background!
What are your thoughts on making biscuits with a mixture of white and rye flour?
Love rhubarb season and this recipe looks divine!
Wish we can see all the guys trying your delicious treats ❤❤❤
Claire, do you remember Brian Cowan? I had him as a professor at McGill!
Love your videos!
I just saw Gabi Chappel doing a poached rhubarb and it peaked my interest! I'm usually not a fan of the taste bc it's so bitter and earthy, but poaching seems like a good way to tame the flavor to balance better with citrus and sweet flavors.
You should... pretty pls. Make a orange cardamom cake. I wanna make one for my bday and I love they way your videos break things down
this looks amazing! And it feels like a recipe I could actually make??
So the shortcake element is really like a sweet biscuit then, yeah? I don't know why that ever seemed so intimidating, I love biscuits LOL
As intimidated as I am using rhubarb, I might give this a shot.
This looks so good, and I have so much rhubarb to use 😂 Perfect time to find this recipe, thank you 💜
Hope you enjoy
strawberry rhubarb hand pies that is going to be a must this season anything with rhubarb is above and beyond. A bit off topic per chance you should see this what induction range or cooktop did you decide to go with? I’m looking to make the switch myself and I’ve been looking at the GE café and I figured if Claire likes it it must be good , help! 0:15
Any suggestions for making this gluten free? Best gf flour to substitute or other changes to make?
Yummy. That's the project for this weekend. Thank you.
I kinda love that rhubarb is a vegetable that we treat like a fruit and tomato is a fruit that we treat like a vegetable.
Does cutting the edges, before cutting into pieces, also help with puffing given that the layers at the edge are squished together from the rolling?
I just spotted rhubarb at my local market! I am going to try this with some frozen raspberries
Random but i love the fruit basket in the back! The basket is so cute!
Definitely want to try this! My Gram use to bake with rhubarb alot when I was a kid, she grew her own just outside the back door! Love how the short cakes turned out. The syrup, the whipped topping, all on point. Just wish there hadn't been ads popping up every 5 minutes. All Door Dash, btw.
Yesss Claire get that Kerrygold bag 🇮🇪🇮🇪
natoora in brooklyn had forced rhubarb from yorkshire during the forced rhubarb season. it was 25 dollar per pound lol but it was available!
love rhubarb season and can't wait to try this! question, though: is there a replacement for the wine if you choose not to consume alcohol?
She said apple juice
Rhubarb is one of those things that instills dread in a lot of people over here in the UK, mostly because it's often overcooked and mushy, an unpleasant experience, that said I rarely ever have the stuff myself, only ever had it in things like a crumble or a pie, never really felt a craving for it... :P
looks delicious- thanks Claire!
Forced rhubarb is the best - as an Expat Brit - Rhubarb Crumble is my go to. Trying these tomorrow
Abrakadabra!
How much flour was used for the recipe? I can't find a measurement anywhere in the video
hooray new ep! happy thursday claire!
Oo I'd actually love to see a video comparing butters 😅 only slightly nerdy haha
great timing, my rhubarb is taking over my garden!
We don't have rhubarb in my country, and I only heard it before due to Stardew Valley. So thank you for making me understand what the hell you can do with that plant that look like angry red lettuce.
14:57 "I'm going to show you this grate technique." AYOOOOO
I would love to use that butter but I don't think they sell it in Italy
I'm not a dessert person but I'm pretty interested in this recipe. I think my wife would absolutely go crazy if I made this.