Tuesday, May 1, 2012

Strawberry Shortcakes with Rhubarb Compote

This Sunday Stong's had California strawberries pretty cheap so even though I had only intended to pop in for a baguette, of course I ended up buying two boxes of them. And then I saw rhubarb for the first time this season in the produce section, so of course I ended up buying some rhubarb.

I used this recipe from Smitten Kitchen for Strawberry Shortcakes for the biscuit portion of the shortcake.

I have used this recipe before without any modifications and they have turned out really well every time. This time since it was dessert for just two of us I halved the recipe. The biscuit comes together pretty quick and since it needs time in the fridge prior to baking can be made ahead of time and just popped into the oven when you are ready to bake. The recipe for the stewed rhubarb is below.

 Here is the dry ingredients prior to mixing.

 The rolled out dough.

I used a tea mug to cut out circle out of the dough for the biscuits.

And here is what the biscuits look like after being baked 20 minutes.

Rhubarb compote
  • 3 cups chopped rhubarb
  • 1/4 cup sugar
Simmer the rhubarb on medium-high heat for about 5 minutes with a lid on until the rhubarb is soft and like a sauce

You can add some vanilla or cinnamon to the compote as well but we didn't for this recipe.

Then you assemble the biscuit, sliced strawberries, rhubarb compote and instead of whipped cream we used vanilla ice cream.

No comments:

Post a Comment