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Learn how to make delicious #Strawberry #Rhubarb #Shortcake in this step-by-step recipe tutorial. Indulge in the perfect combination of sweet strawberries, tangy rhubarb, and fluffy shortcake biscuits. Follow along as we guide you through the process of preparing the strawberry-rhubarb filling, whipping up the perfect cream topping, and assembling the mouthwatering dessert. Get ready to impress your friends and family with this delightful treat!
Recipe:
INGREDIENTS
-
1 pound rhubarb, lightly peeled and
cut into 1-inch pieces
-
½ cup sugar
¼ cup water
- 2 quarts strawberries, hulled and
sliced
-
2 tablespoons sugar
-
2 cups heavy whipping cream, very
cold
-
1 teaspoon vanilla extract
3 tablespoons powdered sugar
-
Shortcake Biscuits (recipe follows)
Strawberry Rhubarb Shortcake:
1 | Combine the rhubarb with the sugar and 1/4
cup water in a medium pot. Bring to a
simmer over medium heat and continue
to cook, stirring, until the rhubarb cooks
down into a thick purée, about 18 to 20
minutes. Cool completely, and then fold in
half of the strawberries. Stir the 2
tablespoons of sugar into the remaining
berries and chill slightly.
2 | In a chilled mixing bowl, combine the
whipping cream, vanilla, and powdered
sugar. Whisk vigorously until soft peaks
are formed. An electric mixer can be used
for whipping the cream.
3 | Cut the shortcake biscuits in half and place
a large dollop of the strawberry-rhubarb
mixture on the bottom half of the biscuit.
Top generously with whipped cream and
sliced strawberries.
4 | Replace the top of the biscuit and garnish
with more whipped cream and strawberries.
Repeat for each serving. Or if it’s a casual
party, you can put the strawberry-rhubarb
mixture, sliced strawberries, and whipped
cream in separate bowls and let the guests make their own.
Shortcake Biscuits:
- 1 1/4 cups whole wheat pastry flour
- 1 cup white four
-
1 tablespoon baking powder
-
2 tablespoons sugar
- ½ teaspoon salt
- 1 cup canned coconut milk
-
½ teaspoon vanilla extract
Shortcake Biscuits:
1 | Preheat oven to 425°F.
2 | Sift together the flours, baking powder,
sugar, and salt into a mixing bowl. Make a
well in the middle and stir in the coconut
milk and vanilla extract. Stir together until
everything is combined into a shaggy looking
dough. If you need more liquid, add
a tablespoon or two more of coconut milk.
3 | Turn the dough out onto a floured board
and pat it into a rectangle about 1½ inches
thick. Using a biscuit cutter, cut out all
the biscuits possible, with 8 being the
desired number. Place the biscuits on a
baking sheet and bake for about 12 to 15
minutes or until nicely browned. Place on a
wire rack and allow to cool before using.
Note: Shortcake Biscuits recipe is adapted from
my new favorite cookbook, Thug Kitchen.
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This recipe originally aired on Chesapeake Farm & Bay to Table, which was produced in partnership with Harford County Public Library. To learn more about Chesapeake Farm & Bay to Table, visit: [ Ссылка ]
To learn more about Harford County Public Library, visit: [ Ссылка ]
