Strawberry-Rhubarb Shortcakes

Photo: flickr user stu_spivack

Ingredients

1 1/2 pounds fresh rhubarb, sliced ¾-inch-thick (about 4 cups)

3/4 cup Sugar

2 tablespoons Water

2 tablespoons Strawberry preserves

1 teaspoon orange peel, grated

1/4 teaspoon Ground allspice

1 pint Basket of strawberries, stems removed and thickly sliced (1-pint)

2 1/4 cups all-purpose flour

6 tablespoons Sugar

4 1/2 teaspoons Baking powder

1 1/2 tablespoons Minced orange peel

1/4 teaspoon Salt

9 tablespoons Chilled unsalted butter, cut into pieces

3/4 cup Plus 3 tablespoons chilled whipping cream

2 cups Chilled whipping cream, sweetened, softly whipped

Mint sprigs

Preparation

For the Compote: Combine the first 5 ingredients in a large heavy saucepan. Bring to boil over medium heat and stir until sugar dissolves. Reduce the heat to medium-low; cover and simmer until rhubarb is tender, about 6-7 minutes. Remove from heat and add allspice. Set aside and let cool completely. Stir in strawberries; cover and refrigerate until well chilled, at least 3 hours, or overnight.

For the biscuits: Position rack in center of oven and preheat to 400F. In a medium-sized bowl, combine flour, sugar, baking powder, orange peel, and salt. Cut in butter with fingertips or with a pastry blender until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.

Turn out dough onto lightly floured work surface and knead until smooth. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter cookie cutter. Gather dough scraps, shape again, and cut remaining rounds.

Transfer rounds to a large heavy ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly.

Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.