STRAWBERRY-RHUBARB SHORTCAKES
Categories Cake Dessert Bake Valentine's Day Kid-Friendly Strawberry Spring Chill Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 18
Steps:
- For Compote:
- 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.
- For biscuits:
- Position rack in center of oven and preheat to 400°F. 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. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
- 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.
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Md rabbi Kham
md-r@gmail.comI've made these shortcakes several times now, and they're always a hit. They're the perfect summer dessert.
Japhey Kixh
japhey66@yahoo.comThese shortcakes were a bit too tart for my taste, but I still enjoyed them.
Junaid ali Junaid ali
j-a@aol.comI made these shortcakes for a potluck and they were a huge hit! Everyone loved them.
Olivia
olivia32@hotmail.comThese shortcakes were the perfect way to use up some extra strawberries and rhubarb I had. They were delicious and easy to make.
mubeen bulbul
b-mubeen@hotmail.comI'm not a huge fan of strawberry rhubarb, but these shortcakes were still really good.
Mahamodul Hasan Rahat
r@yahoo.comThese shortcakes were easy to make and they turned out great! I used frozen strawberries and rhubarb, and they still tasted amazing.
TABUANITOGA Sunia
s_t@yahoo.comI followed the recipe exactly, but my shortcakes turned out dry. I'm not sure what I did wrong.
Caleb Huntley
caleb.huntley75@hotmail.comThese shortcakes were a bit too sweet for my taste, but they were still good.
Patrick Flavin.
patrick-f77@yahoo.comI made these shortcakes for my family last weekend, and they loved them! The biscuits were so fluffy, and the strawberry rhubarb filling was delicious.
Juan Mendez
m51@aol.comThese strawberry rhubarb shortcakes were the perfect summer dessert. They were light and refreshing, and the strawberry rhubarb filling was the perfect balance of sweet and tart.
Nana Burgos
n@yahoo.comI've made these shortcakes several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Bjondina jashari1
jbjondina@hotmail.comThese shortcakes were amazing! The biscuits were so fluffy and the strawberry rhubarb filling was to die for.
MD: Arif Hasan Faruk
m_faruk83@yahoo.comI made these strawberry rhubarb shortcakes for a party last weekend, and they were a huge hit! Everyone loved them, and I even got asked for the recipe. They're really easy to make, and they're so delicious.
Marcial Galloso
galloso.marcial37@hotmail.comThese strawberry rhubarb shortcakes were absolutely delicious! The biscuits were light and fluffy, and the strawberry rhubarb filling was the perfect balance of sweet and tart. I will definitely be making these again soon!