Total Time: 40 mins
Ingredients
- 2 lbs rhubarb chopped into 1″ pieces
- 3 T cornstarch
- 3/4 c granulated sugar
- 1/2 c brown sugar
- 2 T orange juice
- 2 T unsalted butter
————————– - 1 c AP flour
- 2 T granulated sugar
- 1 1/2 t baking powder
- 1/4 t salt
- 1 t orange zest
- 4 T unsalted butter cold, cut into small cubes
- 1/4 c milk
- 1 egg
Instructions
- Combine rhubarb, cornstarch, sugars, juice and 2 T butter in a 10″ cast iron skillet.
- Stir carefully then set aside while you prepare biscuit topping.
- Stir together dry ingredients plus zest.
- Cut in butter until mixture resembles coarse crumbs.
- Beat egg with a fork to break it up, then stir milk and egg into dry ingredients. Do not overbeat – there will be a few lumps.
- Set aside.
- Set gas grill to medium and place skillet on grate. Adjust settings periodically so you maintain a temperature of 400° throughout the cooking process.
- CAREFULLY stir with a wooden spoon until the mixture begins to bubble, then allow to simmer for 1 full minute.
- Spoon dough around the perimeter of the pan first, then fill in the center, making 10 biscuits.
- Close lid of grill and cook for about 20 minutes until biscuits are firm to the touch but still fluffy and not wet. They should be golden brown.
- Using a pot holder, remove from grill and allow to cool on a trivet for about 30 minutes.
- Spoon into bowls and serve with vanilla ice cream or homemade whipped cream.
- For Oven-Baking: Combine rhubarb filling ingredients in saucepan.
- Bring to a simmer over medium heat and boil for one minute.
- Pour into oven-safe baking dish and set aside.
- Prepare biscuits as directed above and spoon over filling.
- Bake for about 20 minutes at 400°.
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here
