Strawberry-rhubarb Shortcakes
| 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