Strawberry-Rhubarb Shortcake
May 13, 2009 | Print | E-mail | Filed under cake, rhubarb, strawberry
Now that I have a stockpile of rhubarb in my freezer, I just can’t help but come up with new things to do with it. A couple days ago I was thinking about making strawberry shortcake, since I always do around Memorial Day, and it came to me. Oh yes. The rhubarb. And let me just tell you, this strawberry-rhubarb shortcake tasted like a little bit of heaven. I’m drooling just thinking about it.
First things first: you’ll need to make the shortcake. I used this recipe by Alton Brown from foodnetwork.com. It’s a nice and simple recipe – here’s what you’ll need:
Servings: 12
- 2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp sugar
- 2 Tbsp butter
- 2 Tbsp shortening
- 3/4 cup half and half
- Melted butter for brushing the shortcakes
- Sugar to sprinkle on top
First, combine the flour, baking powder, salt and sugar in a medium mixing bowl.
Cut in the butter and shortening, and then mix in the half-and-half. The dough will look something like this:
Roll the dough into biscuits and sent on an ungreased, non-stick baking sheet.
Brush them with the melted butter, and then sprinkle a little sugar over the tops.
Bake for 15 minutes or until golden brown. Your home will smell like a pastry chef’s…heavenly.
Now, while the shortcakes are baking, it’s time to get started on the strawberry-rhubarb mix. First, cut the stems off a couple handfuls of strawberries, and then cut them into quarters. I had really huge ones, so I only needed a few. I mean look at these things!
Then, cut 3 or 4 stalks of the rhubarb into medium-sized chunks, and throw them in a dish with the strawberries.
Sprinkle them generously with sugar, and then let them sit. About 30-40 minutes is all it takes for the strawberries to get juicy and slightly mushy.
At this point, I noticed the rhubarb wasn’t quite soft enough. So, I threw it all in a pan on the stove at medium heat for just a few minutes to soften it up. Then, I tossed it back in the dish with the strawberries. I sprinkled a little more sugar over the top…and then mashed it all up with a fork.
By now the shortcakes have cooled, so you can cut them open and pour on a bunch of the strawberry-rhubarb mix. You can also add on whipped cream, or serve with a scoop of ice cream. I sprinkled mine with powdered sugar!
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April 2nd, 2010 at 9:59 am
Strawberry and Rhubard is such a perfect combination! Happy Easter!
April 2nd, 2010 at 10:09 am
I’m loving all of your rhubarb recipes! I’m going to have to pick some up and try cooking with rhubarb for the first time…wish me luck!
April 2nd, 2010 at 10:28 am
YUM!! So pretty too!
April 2nd, 2010 at 12:56 pm
This is a gorgeous way to use rhubarb!
April 2nd, 2010 at 4:12 pm
This looks absolutely delicious. I love rhubarb in all forms. I’ll be making it this Spring