Rhubarb Sauce and Strawberry Shortcakes
Author: 
 
I don't love the stringy-ness of stewed rhubarb, so I've strained the solids out and use only the sauce as a vehicle for the strawberries. Preheat oven to 400 degrees
Ingredients
  • Filling:
  • 4 cups fresh rhubarb, chopped into1 inch pieces
  • ⅓ cup ice cider
  • ¼ cup honey
  • 1 vanilla bean, halved with seeds scraped in
  • ¼ cup water
  • 4 cups fresh strawberries, halved or quartered
  • ⅓ cup sugar
  • Shortcakes
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • Pinch salt
  • 1 stick butter, cold and cut into bits
  • ½ - ⅔ cups heavy cream with a bit extra to brush on top
  • 2 tablespoons sugar to sprinkle on top.
Instructions
  1. Filling:
  2. Place rhubarb, ice cider, honey, and vanilla bean into a large saucepan and heat over medium, stirring occasionally until the sugar is dissolved. Reduce heat to low and simmer until the rhubarb is soft, bubbling and falling apart, about 10 minutes. Stir in a bit of water if the mixture becomes too thick. Strain the solids out and return the sauce to the saucepan.
  3. Add the strawberries and the sugar to the rhubarb sauce, and toss gently, warming over low heat until the sugar is dissolved and strawberries are just softened. Remove from heat and set the filling aside.
  4. Shortcakes
  5. In a large bowl, add flour, baking powder, sugar and salt. Whisk together. Add cold butter and cut it into the flour mixture until butter bits are the size of small peas. You can use a pastry cutter, two knives, or better yet- use your hands to work the butter into the flour.
  6. Stir in the heavy cream until the dough comes together into a shaggy mass. Form the dough into a ball, cover with plastic wrap and chill for about 20 minutes. On a parchment lined baking sheet, roll or pat the dough into a rectangle and cut into 12 squares. Brush a bit of cream on top of the biscuits and sprinkle with sugar.
  7. Bake for approximately 12-15 minutes, until biscuits are golden.
  8. Split the biscuits in half and top with strawberry and rhubarb sauce and a dollop of whipped cream.
  9. Makes 12 shortcakes
Recipe by Seasons in Vermont at https://seasonsinvermont.com/rhubarb-sauce-and-strawberry-shortcakes/