Monday, July 22, 2019

Rhubarb Shortcakes

Yield: 16 servings

Ingredients

  • Rhubarb Compote
    • 1 3/4 lbs. rhubarb, cut into 3/4 inch pieces
    • 1 piece of fresh ginger, 2 inches long
    • 1 cup sugar
  • Shortcakes
    • 3 cups flour
    • 1/4 cup sugar
    • 1 tbsp baking powder
    • 1/2 tsp baking soda
    • 3/4 tsp salt
    • 12 tbsp cold butter
    • 1 egg
    • 3/4 cup heavy whipping cream
    • 1 tsp vanilla
    • 1/3 cup milk
    • Extra cream

Directions

  1. Combine the rhubarb and sugar in a large saucepan.  Gradually heat until simmering.  Simmer until the rhubarb has softened and broken down, 5-10 minutes.  Remove from the yeat.
  2. Grate the ginger.  Press the ginger in your fingers to squeeze out the juice.  Add the juice to the rhubarb mixture.
  3. Let the compote cool.
  4. For the shortcakes, combine the flour, sugar, baking powder, baking soda, and salt in a food processor.  Add the butter and pulse until combined.  Transfer to a mixing bowl.
  5. Add the egg, cream, vanilla, and milk.  Mix completely.
  6. Roll the dough on a floured surface to 3/4 inch thick.  Cut into 3" diameter biscuits.
  7. Place shortcakes on a baking sheet.  Brush the tops with extra cream.
  8. Bake at 400°F for 14-17 minutes, until they are starting to turn a golden color on top.
  9. Cool the shortcakes on a wire rack.  Serve warm with compote on top.







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