Tuesday, May 1, 2012

Strawberry Shortcakes with Rhubarb Compote

This Sunday Stong's had California strawberries pretty cheap so even though I had only intended to pop in for a baguette, of course I ended up buying two boxes of them. And then I saw rhubarb for the first time this season in the produce section, so of course I ended up buying some rhubarb.

I used this recipe from Smitten Kitchen for Strawberry Shortcakes for the biscuit portion of the shortcake.

I have used this recipe before without any modifications and they have turned out really well every time. This time since it was dessert for just two of us I halved the recipe. The biscuit comes together pretty quick and since it needs time in the fridge prior to baking can be made ahead of time and just popped into the oven when you are ready to bake. The recipe for the stewed rhubarb is below.