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Serves 4 people
6 large stalks fresh rhubarb
1 large pint of strawberry
1/8 cup Grand Marnier or orange liquor
Zest of 1/2 orange
1/4 cup water
1/2 cinnamon stick
1 tsp. cornstarch
1/2 cup sugar
In a medium saucepot, combine water, Grand Marnier, orange zest, sugar and cinnamon. Bring to a simmer.
While the water is simmering, wash and peel rhubarb. Cut into 1/2″ chunks and reserve.
Wash and hull strawberries. Cut into halves and reserve. Combine strawberries and rhubarb in bowl and toss with cornstarch. Add to simmering water. Cook over low heat for 5 minutes. Remove from heat, cool in ice bath and reserve.
11 oz. all purpose flour
1 tsp. salt
1 tbsp sugar
1 1/4 tsp. baking powder
2 oz. butter
13 oz. heavy cream
1 egg for wash and 1/4 cup caster sugar for coating
Combine flour, sugar, salt and baking powder in stand mixer. On low speed using dough hook, cut in cold butter. When butter has formed into small beads, slowly add heavy cream.
Roll out on lightly flour surface until 1 inch in thickness. Cut into desired shape and brush with egg wash and dust with caster sugar.
Bake in a preheated 325° oven until golden brown, approximately 15- 25 minutes.
Cool on baking rack. When ready to serve, slice shortcakes in half and top with compote and fresh whipped cream.