Strawberry Rhubarb Buttermilk Shortcakes

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Tis’ the season for rhubarb. I’ve been seeing it everywhere on Instagram and here’s some more rhubarb love for you.

When rhubarb season swung around every year my mom would make this strawberry rhubarb compote and we would spoon it on top of plain Greek yogurt for breakfast.

Strawberry Rhubarb Compote

1 pound strawberries

1 pound rhubarb

1/2 cup water

1/2 cup sugar

Instructions:

Remove stems and cut strawberries into quarters.

Cut rhubarb into 1/2 inch slices.

Place all ingredients in a medium saucepan over medium heat. Cook until strawberries and rhubarb have melded together and some of the water has evaporated so that you have a thick sauce. Let cool and store in an airtight container. Lasts a few weeks in the fridge.

Buttermilk Shortcakes – recipe adapted from Tartine Bakery from Alexandra’s Kitchen

2 1/3 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4 cup sugar

1/2 cup cold cold butter

3/4 cup buttermilk

Instructions:

Preheat oven to 425 degrees.

Combine all dry ingredients.

Cut in butter with fork or pastry cutter.

Add buttermilk and mix with fork and then hands until just combined.

Drop on to floured surface and roll into a flat rectangle 1 inch thick.

Use circle cutter to cut out circles of dough.

Bake for 15 minutes.

To assemble:

Cut open a shortcake.

Slather on some compte.

Pile on cut fresh strawberries.

Add some whipped cream.

Place top of shortcake on the cream and repeat till you’ve got a beautiful shortcake tower!

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