Forget Strawberries! It’s Time for Rhubarb Shortcake
I just realized that I haven’t made a single thing with rhubarb yet this spring. It’s high time to address that, and I think that this lovely twist on shortcake may be just what I need.
This recipe is quite simple, and the base is a biscuit shortcake made with baking powder and cream. (So quick — you don’t even have to cut in any butter!) This simple, rich biscuit base is exactly what I think of when I think about shortcake. I don’t believe in pound cake or spongy nasty things out of plastic packets. I think that true shortcake should involve tender, flaky biscuits. (Although yogurt cake might do in a pinch!)
Then those biscuits are split and filled with an elemental fruit compote of rhubarb, sugar, and a little Sherry. Top with whipped cream, and you have your rhubarb fix! (And if you really have to, you can still garnish with strawberries…)
• Get the recipe: Rhubarb Shortcake at Gourmet
(Image: Romulo Yanes/Gourmet)