Shortcakes with Strawberry-Rhubarb Compote

7 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Shortcakes with Strawberry-Rhubarb Compote

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Bake, Berries, Dessert, North American


Ingredients

For the Shortbread Biscuits:

2 cups of all-purpose flour

2 tablespoons of brown sugar

1 tablespoon of baking powder

pinch of salt

1 teaspoon of nutmeg

1 stick of butter, frozen

¾ cup of milk, plus 2 tbsp

2 tablespoons of course sugar

For the Strawberry-Rhubarb Compote:

4 stalks of rhubarb

¼ cup brown sugar

1 quart of fresh strawberries, hulled and cut in half

Whipped cream

Directions

For the Shortbread Biscuits:

1. Preheat oven to 450 degrees.

2. Whisk together dry ingredients and then grate the butter (if frozen) or cut cold butter into small cubes and using your fingers, mix into the dry ingredients quickly and evenly.

3. Pour in milk and stir quickly with the handle end of a wooden spoon just until the dough comes together.

4. Sprinkle a little flour onto a work surface, and pat out dough into a circle, about one and one half inches thick. Cut into 4 or 6 wedges and place on a baking sheet that has been lightly greased.

5. Brush wedges with the 2 tbsp of milk and sprinkle with course sugar.

6. Bake for 12 minutes or so, until tops are golden.

For the Strawberry-Rhubarb Compote:

1. Put rhubarb into a small pot with the brown sugar. Add a splash of water and bring to a simmer vigorously, until the rhubarb softens and thickens, about 10 minutes.

2. Toss together with strawberries.

3. Cut a shortbread biscuit in half, lengthwise through the middle. Spoon the compote over it and place the top of the biscuit over it. Spoon more compote over the top.

4. Top with whipped cream

See more: Bake, Berries, Dessert, North American

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