Recipe: Shortcake Biscuits with Rosé-Poached Rhubarb

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb The secret ingredient in Claudia Fleming’s shortcakes? Hard-boiled egg yolks. “They provide richness and act as a tenderizer,” the JBF Award–winning pastry chef told us. Since the yolks have lost moisture during cooking, less gluten develops in the dough, which results in more tender shortcakes. Fleming sandwiches hers around rosé-poached rhubarb and strawberry–white chocolate cream. Get the recipe here.

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