But I'm getting braver and my tastebuds are becoming more adventurous, so when my new blogger buddies (Yes! I have food blogger friends!) over at I Wanna Be a Domestic Goddess and Diary of a Messy Kitchen told me that the In Season challenge ingredient this month was Rhubarb. Weird, was my first thought.
I didn't know people actually ate rhubarb. Sure, I saw it in the grocery store occasionally, but really? There's just something in me that never really loved the idea of eating a vegetable that looks like bright red celery, but with a poisonous, leafy upgrade.
But trust me, this shortcake is a game changer.
The rhubarb adds a hint of tart that punches up the strawberries to a new level of deliciousness. And the shortcake biscuits are just barely sweet with a touch of ginger that adds a depth of flavor without the intense heat.
Seriously. I just might eat rhubarb again.
Rhubarb and Strawberry Gingered Shortcake [click to print]
Makes 8-10 servings
For the sauce
- 1 lb. strawberries, quartered (about 3 cups) plus 2 T. sugar
- 1/2 c. sugar
- 1/3 c. water
- 1-1/2 c. rhubarb, cleaned and chopped
- 1/2 T. lemon juice
For the shortcake
- 2 c. flour
- 1 T. sugar
- 4 tsp. baking powder
- 1 tsp. ground ginger
- 3/4 tsp. salt
- 4 T. butter, slightly softened
- 3/4 c. whole milk
- 2-3 T. coarse sugar (i.e. turbinado)
First make the whipped cream by combining cream and sugar in a medium mixing bowl. Whip on high speed until the mixture thickens and forms stiff peaks. Set in refrigerator to chill.
In another bowl, combine strawberries with 2 T. sugar and set aside to macerate for about 1 hour while you work on the next steps. (P.S. Macerate means the sugar will start to pull out the juices from the berries and make an awesome all-natural sauce.)
Combine remaining sugar and water in saucepan and heat until sugar dissolves. Add rhubarb and bring to a simmer; cook for about 20 minutes until rhubarb is softened and mushable. Remove from heat, stir in lemon juice and allow to cool for room temperature. Stir in strawberries and any berry juices.
Preheat oven to 400 F.
Whisk together flour, sugar, powder, ginger and salt. Cut in butter. Stir in milk until just combined. Scoop large spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart; I used a 3 T. cookie scoop (and I'm in love with cookie scoops!). Sprinkle tops of dough balls with a coarse sugar and bake for 15 minutes or until lightly golden brown.
Allow shortcakes to cool until you can handle them. Slice each cake in half and fill with a mound of fresh whipped cream and a generous scoop of sauce.