Strawberry-Rhubarb Shortcakes


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


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.




8.0 shortcakes


Saturday, February 13, 2010 - 10:23pm


Related Cooking Videos