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Shortcakes with Strawberry-Rhubarb Compote

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I felt like making dessert last night. When I say "making dessert," that's what I mean. I didn't feel like eating dessert, but my culinary creativity needed to be expressed.

I looked in the fridge and found leftover roasted rhubarb, leftover prosecco (gasp!), fresh strawberries from my High Ground Organics CSA, and plain yogurt. So, this is what I made. The boys were already asleep when it was finished, so I served it to them for breakfast. Hey...it's mostly healthy!

Ingredients
  • 3 1/2 C flour
  • 1 T baking powder
  • 1 t baking soda
  • 1 T organic granulated sugar
  • 1/2 C butter, chilled and cubed
  • 1 t pure vanilla extract
  • 1 egg
  • 1 C milk + some for brushing on biscuits before baking
  • 1 T white vinegar
  • raw turbinado sugar
  • 2 C strawberries, destemmed and halved
  • 1 C roasted rhubarb
  • 1/4 C organic granulated sugar
  • 1/2 C prosecco
  • organic plain whole milk yogurt

Procedure
Preheat the oven to 415 degrees F.

Whisk together the first four ingredients in a large mixing bowl. Blend in the chilled butter - with a pastry cutter - until you have pea sized pieces. Fold in the egg, milk, vanilla, and vinegar. Press it together into a ball of dough. Remember - the less you work the dough, the softer the shortcakes will be.

On a floured or parchment-covered surface, pat the dough down to about 3/4" thick. With a cookie cutter - I used a heart cutter - cut biscuits and transfer to a parchment-lined baking sheet. Brush the tops with a little more milk and sprinkle with raw turbinado sugar.

Bake for 12-14 minutes or until the biscuits are golden brown. Remove from the oven and allow to cool for at least 10 minutes before serving.

While the shortcakes are baking, make the compote. In a medium saucepan place the strawberries, sugar, and prosecco. Bring to a boil and turn the heat down to a simmer. Cook until the strawberries are softened but still hold their shape. Stir in the roasted rhubarb. Remove from the heat.

To assemble, spoon some yogurt into the bottom of your dish. Spoon in some of the compote. Top with a shortcake. Enjoy!
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Comments

  1. DeniseAugust 9, 2014 at 11:23 AM

    very nice ~~~a couple questions though~~do you think minus the vanilla and cutting the sugar that this biscuit recipe would make great everyday biscuits ??~` looks to me with the addition of vinegar that you are just making buttermilk in which case most have you let the milk and vinegar set a bit first ~~ do you do that ?? and also as to the compote ~~ well what is your process and recipe for roasting the rhubarb as that could make a big difference in the outcome of this recipe concerning liquid etc ~~ would be a nice addition to finish the recipe properly if one should wish to try it ~~ thanks

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