Strawberry Rhubarb Shortcakes
| For the filling: | | |
| 1-1/2 | lbs. rhubarb, trimmed and cut into 3/4 inch pieces (about 4 cups) | 2 | Tbs. fresh orange juice |
| 1 | pint strawberries, sliced | 1/3 | C. sugar |
| For the shortcakes: | | |
| 1/4 | C. cold unsalted butter, cut into small pieces | 2 | C. all-purpose flour |
| 1-1/2 | Tbs. freshly grated orange zest | 3 | Tbs. sugar |
| 2 | Tbs. cold vegetable shortening | 1/2 | tsp. salt |
| 1 | Tbs. baking powder | 1/4 | C. milk |
| 1-1/2 | tsp. cardamom | 1 | large egg |
| 1 | Tbs. vanilla extract | | |
| For the topping: | | |
| 1/2 | tsp. orange-flower water or vanilla extract | 2 | Tbs. sugar |
| 1 | C. well-chilled heavy cream | | |
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Make the filling: In a heavy saucepan combine the rhubarb, sugar
and orange juice. Simmer, stirring occasionally, for 5-10 minutes
or until the rhubarb is tender. Transfer the mixture to a bowl,
stir in the strawberries, and let cool. Chill, covered for at
least 2 hours, or overnight.
Make the shortcakes: Into a bowl sift together the flour, sugar,
salt,
baking powder, and cardamom. Blend in the orange zest, the
butter, and the shortening until the mixture resembles meal. In
a small bowl whisk together the milk, egg and vanilla. Add to the
flour mixture and stir with a fork just until it forms a dough.
Turn out onto a floured surface and knead it gently for 20
seconds. Pat the dough into a 6-inch round, cut it into 6 wedges,
and transfer them to a buttered baking sheet. Bake in the middle
of a preheated 425 degree oven for 12-15 minutes, or until golden.
Transfer to a rack and let cool.
Assemble: In a bowl with an electric mixer beat the cream until
it just holds soft peaks and add the sugar, beating. Beat in the
orange-flower water (or vanilla) and beat the cream until it
holds stiff peaks. Split the shortcakes horizontally with a fork,
arrange the bottom halves on 6 plates, and spoon the filling over
them. Spoon the whipped cream over the filling and cover it with
the top halves of the shortcakes. Serves 6
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