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1
Chop fennel coarsely.
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2
Mix sugar with cornstarch in a medium saucepan.
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3
Stir in cranberry juice, add fennel.
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4
Bring to a boil, stirring frequently then reduce heat so it barely simmers for 20 minutes uncovered.
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5
Meanwhile if there are any extra large pieces of rhubarb, cut in half.
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6
When fennel is tender, stir in vanilla and rhubarb.
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7
Increase heat briefly until it bubbles.
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8
Stir once and without any more stirring reduce heat and simmer uncovered for 15 to 20 minutes until rhubarb is tender.
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9
Filling can be served warm or at room temperature.
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10
Can be made ahead, cvered and refridgerated for up to 2 days.
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11
Gently warm, avoid vigorous stirring because it breaks up the rhubarb.
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12
Arrange oven rack to just above center.
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13
Preheat to 450 degrees.
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14
Line baking sheet with parchment paper or coat with baking spray.
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15
Stirl flour with baking powder, sugar, cinnamon and salt.
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16
Grate cold butter into flour mixture.
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17
Toss.
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18
Using a fork, mix cream with egg until smooth.
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19
Stir into flour mixture til dough forms.
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20
Turn out onto a floured surface.
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21
Knead twice.
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22
Pat to about 1/2 inch thick.
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23
Cut into 8 rounds about 2 1/2 inches wide.
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24
Press scraps to shape more biscuits.
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25
Place on baking sheet, dampen with water or cream and sprinkle with coarse sugar.
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26
Bake 12 to 14 minutes until richly golden.
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27
Cool on a rack.
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28
(can be frozen up to two weeks in an airtight container).
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29
Split biscuits horizontally in 2.
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30
Spoon filling over bottom, top with sugar coated half.
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31
Serve with a dollop of whipped cream.
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32
TIP: Don't bother buying different creams.
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33
Whipping cream which keeps a very long time can be made into 18% by cutting it 50/50 with milk.
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34
Or make 10% coffee cream by using a 1/4 whipping cream to 3/4 milk.
