--Chef Paul Virant
1 1/2 cups sugar
3 3/4 Tbs cornstarch
1 1/2 vanilla beans
1 1/2 oranges, zested
Wash and cut rhubarb into 1/4 inch peices. Mix cornstarch and sugar in a separate bowl and pour over rhubarb. Add orange zest and vanilla. Stir this mixture every 30 minutes for about 3 hours. Place in refrigerator and let rest overnight.
Mix the rhubarb very well. Overnight the cornstarch will have separated to the bottom of the container and it is very important that it gets evenly mixed into the rest of the liquid. Fill each ramekin with the rhubarb, no juice, until it reaches about 1/4 inch below the lip. Next, spoon about 1 1/2 Tbs of the juice into the ramekin. Finally top with a biscuit. Brus the biscuit with buttermilk or cream and sprinle the top with sugar.
Bake this at 325 degress for about one hour. The juices will be bubbling over the sides of the ramekin and the bixcuit should have a nice golden brown color.