Yield: Makes 1 qt. ice cream and 8 biscuits
Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb stewed with sugar becomes a silky pink sauce that makes gorgeous ice cream. Served with thick buttermilk biscuits flavored with cardamom and orange zest and topped with strawberry-rhubarb compote, it takes on new proportions.
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