Rhubarb Cardamom Shortcake

By Gail Gordon Oliver

Everyone loves strawberry shortcake, but I think rhubarb shortcake is even better, given its brighter flavours. Make sure to assemble the shortcakes just before serving. You can also use the compote and scone recipes to make rhubarb shortcake parfaits. Simply layer the rhubarb compote, crumbled scones, and whipped cream in your favourite parfait or drinking glasses, or even Mason jars, and you’ve got a completely different-looking dessert.

Makes 8 servings

1 recipe            Rhubarb Compote (recipe on Spring 2015 Recipes page)

1 recipe            Cardamom Scones (recipe on Spring 2015 Recipes page)

Whipped cream

2 cups              whipping (35%) cream

1/2 tbsp           pure maple syrup or icing sugar, or to taste

Make the whipped cream: In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), combine the cream and maple syrup. Beat at medium-high speed until the soft-peak stage is reached.

To assemble the shortcakes: Cut one scone in half crosswise. Place the bottom half onto a serving plate. Spoon over some of the rhubarb compote. Place the top half of the scone slightly off centre on top. Add more compote at the side of the scone and top with whipped cream. Repeat with the remaining shortcakes. Serve immediately.

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