Mother's Day Dessert: Strawberry-Rhubarb Shortcake
By: Leah Rodrigues
Published: May 10, 2013

Honor your Mom this Mother's Day with strawberry-rhubarb shortcake.  Strawberries and rhubarb are a classic pair and work deliciously in this shortcake recipe.  Sliced rhubarb is cooked with orange peel and strawberry preserves until thick and syrupy.  Once cooled, fresh strawberries are added to the mixture.  The fruit is tucked in the center of a buttery homemade biscuit with freshly whipped cream.  Any Mom would be thankful to dine on this delightful dessert on their special day.
Strawberry-Rhubarb Shortcake
Ingredients:



1 1/2 pounds fresh rhubarb, sliced ¾-inch-thick (about 4 cups)
3/4 cup Sugar
2 tablespoons Water
2 tablespoons Strawberry preserves
1 teaspoon orange peel, grated
1/4 teaspoon Ground allspice
1 pint Basket of strawberries, stems removed and 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
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, softly whipped
Mint sprigs
 
Directions:








   
For the Compote: Combine the first 5 ingredients in a large heavy saucepan. Bring to boil over medium heat and stir until sugar dissolves. Reduce the heat to medium-low; cover and simmer until rhubarb is tender, about 6-7 minutes. Remove from heat and add allspice. Set aside and let cool completely. Stir in strawberries; cover and refrigerate until well chilled, at least 3 hours, or overnight.


For the biscuits: Position rack in center of oven and preheat to 400F. In a medium-sized bowl, combine flour, sugar, baking powder, orange peel, and salt. Cut in butter with fingertips or with a pastry blender 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. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter cookie cutter. Gather dough scraps, shape again, and cut remaining rounds.


Transfer rounds to a large heavy 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.

For the Compote: Combine the first 5 ingredients in a large heavy saucepan. Bring to boil over medium heat and stir until sugar dissolves. Reduce the heat to medium-low; cover and simmer until rhubarb is tender, about 6-7 minutes. Remove from heat and add allspice. Set aside and let cool completely. Stir in strawberries; cover and refrigerate until well chilled, at least 3 hours, or overnight.


For the biscuits: Position rack in center of oven and preheat to 400F. In a medium-sized bowl, combine flour, sugar, baking powder, orange peel, and salt. Cut in butter with fingertips or with a pastry blender 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. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter cookie cutter. Gather dough scraps, shape again, and cut remaining rounds.


Transfer rounds to a large heavy 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.