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I’ve come to realize not everyone grew up with rhubarb at (almost) every meal. From early May through June, that’s exactly what we as a family did! And, ok, I’ll admit it: I’ve lived in a “farm life” bubble much of my life and just assume others have too. Growing up, we ate whatever was currently growing in the garden and in early spring that meant rhubarb for all desserts. And since you’re probably asking the question: yes, we were a dessert-at-most-meals type of family.
Mom often sent my sister and I to harvest her needed rhubarb from the patch. From how I remember it, my sister Kelsey would grudging oblige and I was more than willing! (Sorry Kelsey if you’re reading this and your version differs.) Once in the garden, we’d use Mom’s plethora of paring knives to cut the stalks and throw away the leaves (which are poisonous!).
Side note: Mom was never one to turn down a free gift. Pretty much all her paring knives came from local feed stores that gave out knickknacks, usually during the holidays. Add that to your roster of quasi-interesting tidbits!
Mom stuck to the desserts she knew and loved, with no complaint from me. But I’m always in the mindset to try something different. Shortcakes are not new – actually, they’re pretty well established – but what you do with them can be ever-changing. These shortcakes are really a sweet biscuit topped with a macerated blend of strawberries and rhubarb. Usually, you want to cook rhubarb, which helps soften the tartness and break down the crunchy exterior, but I live life on the edge and decided to macerate the raw rhubarb to retain some tartness and a whole lot of bite!
If you want to stay on the safe side, you can cook the rhubarb with the sugar and add the strawberries afterward. I’m won’t call you a wimp, but…
Now, if you’re like me, you like to dollop on a heavy dose of whipped cream! And honestly, whipped cream doesn’t really have that many calories so it’s pretty much like you’re eating air. I couldn’t think of anything more perfect for spring than this dessert and I can’t wait for you to try it.
Make sure to check out my favorite rhubarb recipes:
Watch how to make these strawberry rhubarb shortcakes
Strawberry & Rhubarb Shortcakes
Ingredients
For the fruit filling
- 2 cups chopped rhubarb
- ¼ cup granulated sugar
- 2 tbsp limoncello (or 1 tbsp fresh lemon juice)
- 2 tsp cornstarch
- 2 cups hulled and sliced strawberries
For the biscuits
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter cold, cut into pieces
- ⅔ cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 2 tsp turbinado sugar
- whipped cream to serve
Instructions
For the fruit filling
- Stir together rhubarb, sugar, limoncello, and cornstarch in a saucepan just until the cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until the rhubarb is softened and the mixture is slightly thickened, 6-8 minutes. Remove from the heat and stir in the strawberries.2 cups chopped rhubarb, ¼ cup granulated sugar, 2 tbsp limoncello (or 1 tbsp fresh lemon juice), 2 tsp cornstarch, 2 cups hulled and sliced strawberries
For the biscuits
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, ¼ cup granulated sugar, ½ tsp kosher salt
- Cut butter into tablespoon-size pieces and stir into the flour mixture to coat the butter with the dry ingredients. Using a pastry cutter or hands, cut in the butter until the mixture becomes like coarse, wet sand. The mixture should hold together when squeezed and then crumble away.8 tbsp (1 stick) unsalted butter
- In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour in the flour mixture and quickly stir with a fork.⅔ cup buttermilk, 1 large egg, 1 tsp vanilla extract
- When the mixture begins to hold together and is very shaggy, pour it onto a floured surface. Knead together until a dough is formed. Then press into a 7×10-inch rectangle about ½ inch thick. Fold into thirds, then press into a 5×7-inch rectangle about 1 inch thick.
- Cut dough into 8 biscuits and arrange 1 ½ inches apart on a parchment-lined baking sheet. Brush with heavy cream and sprinkle with coarse sugar.1 tbsp heavy cream, 2 tsp turbinado sugar
- Bake in preheated oven until golden, 12-14 minutes. Remove from oven and cool for 15 minutes on a wire rack.
- To serve, slice a biscuit in half and spoon the fruit on the bottom half. Place biscuit on top and dollop with whipped cream.whipped cream
