Strawberry-rhubarb Shortcakes

Therefore when the trial comes (and often remains), we understand that while in the trial we are being firmly held in His wise and loving arms. As the trial humbles us, it manifests a weakness in us that causes us to cast a greater dependence on Him. We are forever weaned of our self-sufficiency and our self-reliance and learn to trust in His resources and not our own. God provides perfectly measured, sufficient grace (His divine assistance through the Holy Spirit) enabling us to remain in the trial with our faith intact. We are enabled to depend more on His strength and not our own. And we are enabled to trust Him for the working of Christlikeness in our lives (Jas. 1:2-4).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	April 1994	1	Servings

INGREDIENTS

4	c	Slices fresh rhubarb, about
		1 1/2 pounds
		3/4-inch-thick
3/4	c	Sugar
2	T	Water
2	T	Strawberry preserves
1	t	Minced orange peel
1/4	t	Ground allspice
1		Basket strawberries, hulled
		thickly
		sliced 1-pint
2 1/4	c	All purpose flour
6	T	Sugar
4 1/2	t	Baking powder
1 1/2	T	Minced orange peel, orange
		part only
1/4	t	Salt
9	T	Chilled unsalted butter, cut
		into pieces
3/4	c	Plus 3 tablespoons chilled
		whipping cream
2	c	Chilled whipping cream
		sweetened softly
		whipped
		Mint sprigs

INSTRUCTIONS

For Compote:  Combine first 5 ingredients in heavy large saucepan or
Dutch oven.  Bring to boil over medium heat, stirring until sugar
dissolves.  Reduce heat to medium-low; cover and simmer until rhubarb
is tender  but some pieces remain intact, about 7 minutes. Remove from
heat and  add allspice. Cool completely. Stir in strawberries. Cover
and  refrigerate until well chilled, at least 3 hours or overnight.
For biscuits:  Position rack in center of oven and preheat to 400F.
Combine first 5  ingredients in medium bowl. Add butter and cut in
using pastry  blender or rub with fingertips until mixture resembles
coarse meal.  Add 3/4 cup plus 3 tablespoons cream and stir until dough
comes  together.  Turn out dough onto lightly floured work surface and
knead until  smooth, about 6 turns. Flatten dough to 3/4-inch-thick
round. Cut out  rounds using 2 3/4-inch-diameter plain or scalloped
cookie cutter.  Gather dough scraps and shape into 3/4-inch-thick
round. Cut out  additional dough rounds.  Transfer rounds to heavy
large ungreased baking sheet. Bake until  biscuits are puffed and
golden, about 23 minutes. Transfer biscuits  to rack and cool slightly.
(Can be prepared 2 hours ahead. Rewarm  biscuits in 350F. oven just
until heated through, about 5 minutes.)  Cut biscuits in half. Place 1
bottom half on each plate. Spoon 1/4 cup  compote over each. Top with
large spoonful sweetened compote, then  more whipped cream. Cover with
biscuits tops. Garnish with mint  sprigs and serve.  Serves 8.  Bon
Appetit April 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Lust and selfishness do not equal love”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4356 Calories From Fat: 2275 Total Fat: 258.9g Cholesterol: 835.1mg Sodium: 2978.3mg Potassium: 2136mg Carbohydrates: 483.7g Fiber: 16.8g Sugar: 234.4g Protein: 43.3g