Oatmeal Biscuits With Maple, Strawberry, And Rhubarb

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James Beard


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13/4 cups bleached all-purpose flour

11/4 cups cake flour

3/4 cup old-fashioned rolled oats (not instant), coarsely chopped

1/4 cup sugar, plus more for sprinkling

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

4 ounces (1 stick) unsalted butter, chilled, cut into

1/2-inch cubes

1/2 cup heavy cream

1/2 cup buttermilk

1 egg, lightly beaten

1/2 cup heavy cream, chilled

2 tablespoons maple syrup

3 egg yolks

3 tablespoons granulated sugar

1/3 cup Muscat wine, at room temperature

11/2 cups rhubarb, in 1/2-inch slices

1/4 cup light brown sugar

1 vanilla bean, seeds scraped

2 cups strawberries, hulled and sliced

1 pound rhubarb, in 1/2-inch slices

1/2 cup sugar

1 cup water

1/4 cup maple syrup

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