Rhubarb and Strawberry Gingered Shortcake

Makes 8-10 servings

For the sauce

  • 1 lb. strawberries, quartered (about 3 cups) plus 2 T. sugar 
  • 1/2 c. sugar
  • 1/3 c. water
  • 1-1/2 c. rhubarb, cleaned and chopped 
  • 1/2 T. lemon juice
For the shortcake
  • 2 c. flour
  • 1 T. sugar
  • 4 tsp. baking powder
  • 1 tsp. ground ginger
  • 3/4 tsp. salt
  • 4 T. butter, slightly softened
  • 3/4 c. whole milk
Combine strawberries with 2 T. sugar and set aside to macerate; this means the sugar will start to pull out the juices from the berries and make an awesome all-natural sauce. Allow to sit about 1 hour. 

Combine remaining sugar and water in saucepan and heat until sugar dissolves. Add rhubarb and bring to a simmer; cook for about 20 minutes until rhubarb is softened and mushable. Remove from heat, stir in lemon juice and allow to cool for room temperature. Stir in strawberries and any berry juices. 

Preheat oven to 400 F. 

Whisk together flour, sugar, powder, ginger and salt. Cut in butter. Stir in milk until just combined. Scoop large spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart; I used a 3 T. cookie scoop (and I'm in love with cookie scoops!). Sprinkle tops of dough balls with a coarse sugar (like turbinado) and bake for 15 minutes or until lightly golden brown. 

Allow shortcakes to cool until you can handle them. Slice each cake in half and fill with a mound of fresh whipped cream and a generous scoop of sauce. 

Source: Adapted from Food Network...here and here