Rhubarb + Strawberry Shortcake
Serves 8
Read entire recipe before you begin
Ingredients
- Rhubarb Compote
- 6 cups rhubarb cut in 1/2 in pieces
- ¾ cup sugar
- ¼ cup water
- Macerated Strawberries
- 2 cups strawberries sliced
- ¼ cup sugar
- Biscuit dough
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 + 1/2 cups heavy cream
- Whipped cream
- 2 cups heavy cream
- 1 + 1/2 Tbls sugar
- 1 tsp vanilla
Instructions
- Combine rhubarb, water and sugar in a 2 qt. sauce pot . Bring up to simmer stirring occasionally. Cook only about 5 minutes or until tender. Be very gentle during cooking process. Chill.
- Preheat oven 400°
- Whisk together flour, baking powder, and salt. Pour in heavy cream and mix, just until the dough comes together. Remove it to a lightly floured cutting board, fold together 2 or 3 times to bring it together. Now pat it down creating a 8 inch circle. Cut the circle in 8 wedges. Remove to a parchment lined baking sheet. Separate the wedges a little , allowing them to expand during baking process. Bake 20 minutes. Cool.
- The macerated strawberries need to be prepared about 45 minutes before serving, as any longer and they will get mushy and any sooner and they won’t have a chance to soften. Just toss the 2 ingredients together.
- To make whipped cream combine all ingredients in the bowl you will whip them in , stir and refrigerate 15 minutes. Then just whip.
- Now it's time to assemble. First cut your biscuit wedges in half around the equator. Place bottom half on a dessert plate, dollop on some whipped cream , top that with some of the compote and some of your strawberries. Place top half on this and repeat with same 3 ingredients. Pour some of your juice from strawberries on and around your creation. Powdered sugar or more strwberries? its up to you.Enjoy
