strawberry-rhubarb shortcake

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Make the shortcakes first. Cook the rhubarb and slice the strawberries while the shortcakes bake.

Course: Dessert

Cuisine: American

Keyword: Shortcake

Servings: 8

Author: More Time at the Table/Alyce Morgan

Ingredients

8 freshly baked and cooled shortcakes, each sliced in half horizontally (recipe in post or purchase*)
1/2 cup best quality seedless raspberry jam, room temperature
1 quart ripe strawberries, stemmed and sliced (reserve a few for garnish)
Granulated sugar
1 quart stewed rhubarb--recipe below in notes
1 cup whipping cream whipped with 1/4 teaspoon vanilla and a pinch of sugar
1 quart vanilla ice cream

Instructions

To assemble...for each shortcake in a deep individual serving bowl or plate:

Spread the two halves of the shortcake gently with a little raspberry jam, using about half a tablespoon for each half. Set aside.
In a large bowl, mash about 1/4 of the strawberries with a tablespoon of sugar and mix the rest of the berries into the sugared ones. Make sure to keep a few aside for garnish. Gently stir in the cooked rhubarb until combined.
Place one half of a shortcake (jammed side up in the bottom of bowl or plate and top with strawberry-rhubarb mixture.
Dollop in a little whipped cream on top of the berries and place the second half jammed shortcake on top. Top with another spoonful of whipped cream and garnish with a strawberry slice or two. Add a generous scoop of vanilla ice cream to the side of the cake. (Repeat with remaining shortcakes and fruit.)
Serve with hot coffee or iced tea.

Notes

*You can also use thin slices of purchased pound cake.

To stew rhubarb: Heat 4 cups chopped rhubarb with 1/2 (plus more if needed) granulated sugar and water to cover. Bring to a boil, lower heat to simmer, and cook until tender–maybe 15 minutes. Taste the rhubarb about half-way through the cooking process and add more sugar, if needed. Cool and strain. Can double or triple. (Optional: 1/2 teaspoon ground cinnamon for each 4 cups rhubarb.) You can also make rhubarb sauce. Just continue to cook until the rhubarb is mushy and mash with a potato masher.