Strawberry rhubarb shortcake

CHICOPEE, Mass. (Mass Appeal) – Add a delicious tart twist to your classic strawberry shortcake dessert! Tinky Weisblat, food writer at TinkyCooks.com showed us how to make a sweet strawberry rhubarb shortcake and a strawberry chipotle sauce!

Strawberry-Rhubarb Shortcake

For the filling:
3 cups chopped rhubarb
1/2 cup sugar
the juice of 1/2 lemon
3 cups chopped strawberries

For the self-rising biscuits:
2 cups self-rising flour
2 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla
1 to 2 tablespoons milk
a small amount of melted butter (optional)
coarse white sugar (optional)

For the topping:
Sweetened whipped cream

Directions:
A couple of hours before you want to begin working sprinkle the sugar over the rhubarb. Stir in the lemon juice, and allow the rhubarb to juice up.
After an hour has passed prepare your filling. (You may also prepare the rhubarb portion of the filling in advance.) Bring the rhubarb mixture to a boil, reduce the heat, and cook, stirring, until the rhubarb becomes thick (about 5 to 7 minutes).
Allow the rhubarb to cool. While it is cooling you may begin making your shortcake biscuits. Preheat the oven to 425 degrees.
Whisk together the flour and sugar. In a separate bowl (or a measuring cup!) combine the cream and the vanilla.
Make a well in the middle of the dry ingredients. Pour the cream mixture into the well, and gently stir until the mixture is combined, adding a little milk as needed to incorporate all the ingredients into the liquid.
Turn the dough onto a floured work surface, and sprinkle a little more flour on top. Fold the dough over several times; then pat it into a circle that is about 1/2 inch thick.
Using a sharp biscuit cutter cut the dough into rounds, about 2 to 2-1/4 inches wide (or however wide you want them!). Place them on an ungreased cookie sheet (you may line the sheet with parchment or silicone if you’re paranoid about sticking). If you like, brush the tops of your biscuits with melted butter and sprinkle a little coarse sugar on top.
Bake the biscuits until they are golden brown (12 to 16 minutes).
While the biscuits are baking finish the filling. Fold half of the strawberries into the rhubarb puree, reserving the remainder.
When you are ready to assemble your shortcakes, cut the biscuits in half horizontally. Decorate the bottom halves with the cooked filling followed by the remaining raw strawberries; then dollop on whipped cream. Top with the biscuit tops.

Strawberry Chipotle Sauce

Ingredients:
2 cups strawberry slices
1-1/2 cups sugar
1 teaspoon lemon juice
1 pinch salt
1 to 2 canned chipotles in adobo sauce (plus a little of the sauce)
1 dab butter

Directions:
In a nonreactive pot combine the fruit, a cup of the sugar, and the lemon juice. Let the mixture sit for an hour or so to allow the berries to juice up.
Cook the fruit over low heat until tender. Add the remaining sugar, the salt, the chipotle, and the butter, and cook rapidly until thick, stirring frequently.
If you want jam-like consistency, the sauce will be ready when it sheets off a cold, stainless-steel spoon or measures 220 degrees with a thermometer. If you don’t cook it that long, your sauce will just be a bit more liquid. (Tinky prefers about 218 degrees.)
Let the sauce cool for a few minutes; then pulverize it with a blender or immersion blender.
Refrigerate the sauce after it cools.
The sauce works well with pork or chicken-or over crackers with cream cheese.

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