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LOCATION: Recipes >> Pies >> Strawberry-Rhubarb Shortcakes

Print this Recipe    Strawberry-Rhubarb Shortcakes

4 cups sliced fresh rhubarb, (about 1 1/2 pounds)
3/4 cup sugar
2 tablespoons water
2 tablespoons strawberry preserves
1 teaspoon minced orange peel
1/4 teaspoon ground allspice
1 basket strawberries, hulled, thickly sliced (1-pint)

2 1/4 cups all purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 tablespoons minced orange peel, (orange part only)
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 3 tablespoons chilled whipping cream
2 cups chilled whipping cream, sweetened, whipped
mint sprigs

Combine first 5 ingredients in heavy large saucepan or Dutch oven.
Bring to boil over medium heat, stirring until sugar dissolves.
Reduce heat to medium-low; cover and simmer until rhubarb is tender
but some pieces remain intact, about 7 minutes. Remove from heat
and add allspice. Cool completely. Stir in strawberries. Cover
and refrigerate until well chilled, at least 3 hours or overnight.

Position rack in center of oven and preheat to 400F. Combine first
5 ingredients in medium bowl. Add butter and cut in using pastry
blender or rub with fingertips until mixture resembles coarse meal.
Add 3/4 cup plus 3 tablespoons cream and stir until dough comes
together.

Turn out dough onto lightly floured work surface and knead until
smooth, about 6 turns. Flatten dough to 3/4-inch-thick round.
Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie
cutter. Gather dough scraps and shape into 3/4-inch-thick round.
Cut out additional dough rounds.

Transfer rounds to heavy large ungreased baking sheet. Bake until
biscuits are puffed and golden, about 23 minutes. Transfer biscuits
to rack and cool slightly.

Cut biscuits in half. Place 1 bottom half on each plate. Spoon
1/4 cup compote over each. Top with large spoonful sweetened
compote, then more whipped cream. Cover with biscuits tops.
Garnish with mint sprigs and serve.

Serves 8.

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