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home > recipes > dessert > rhubarb and strawberry shortcakes with gingered crème fraîche
from the Culinary Institute of America Yield: 9 small square shortcakes or 8 small round shortcakes Vanilla Shortcakes: 2 cups all-purpose flour 1/4 teaspoon kosher salt 1 tablespoon baking powder 1 tablespoon sugar 2-inch section of a vanilla bean 1 to 1 1/2 cups heavy cream 3 tablespoons melted butter Rhubarb: 1 pound rhubarb, cut into 1/2-inch cubes (about 1 quart) 3/4 to 1 cup sugar, depending upon desired sweetness One 2-inch piece fresh ginger, peeled and halved (about 1 1/2 ounces) 2 cardamom pods 2 cups fresh strawberries, cut into 1/2-inch thick slices Whipped Cream and Crème Fraîche with Ginger Chips: 1/2 cup crème fraîche 1 cup heavy cream 2 teaspoons sugar 1/2 cup ginger chips or candied ginger, finely minced

Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche

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list all recipes by BUTTERFLYDOG (1134)

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keyword: rhubarb
keyword: strawberry
keyword: shortcakes
keyword: gingered
keyword: crème
keyword: fraîche
recipes for dessert
recipes by butterflydog
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(posted June 4, 2010)

For the shortcakes:

Preheat the oven to 425F. Sift the dry ingredients into a large mixing bowl. Slit the vanilla bean and, using a sharp paring knife, scrape the seeds into flour mixture. Stir the flour mixture to distribute the vanilla seeds.

Starting with 1 cup of the cream, mix the cream into flour with a large wooden spoon or silicone spatula. Add additional cream as necessary to take up all of the dry ingredients into a firm ball of dough with no dry spots; it should not be sticky.

Turn the dough onto a lightly floured surface and knead about 20 times, until the dough becomes smooth, but not shiny, and firm but pliable. Pat the dough into a square approximately 9 x 9 inches. Cut the dough into nine 3-inch squares. Alternatively, use a 3-inch round cookie cutter, cutting circles as close as possible to one another and folding the scrap dough under the main dough.

Brush each shortcake on both sides with a light coating of melted butter and place on an ungreased baking sheet. Place in the oven and bake until puffed and light golden, about 15 minutes.
Place the shortcakes on a cooling rack and allow to cool completely.

For the rhubarb:
Toss the rhubarb, sugar, ginger, and cardamom pods in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.

Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan. Remove sieve with the rhubarb and place over a bowl. Remove and discard the ginger and cardamom.
Bring the liquid and sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar is dissolved, about 3 minutes. Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, about 3 to 4 minutes. Remove the rhubarb mixture from the heat and reserve at room temperature while preparing the whipped cream. Rhubarb will continue to soften as it sits.

For the whipped cream:
Place the stainless steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream. Place the crème fraîche, cream and sugar into the chilled bowl and whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Gently stir in the ginger chips. Reserve until needed.
Place the saucepan with rhubarb mixture back on the stove over medium-high heat. Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes. Tease shortcakes apart with a fork. Divide rhubarb and strawberry mixture between the shortcakes (about 1/2 cup per serving) and finish each shortcake with a small dollop of whipped cream.

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