Spring Strawberry Rhubarb Shortcake
Tart rhubarb and sweet strawberries are wonderfully complementary. Rhubarb stalks are thin and tender in the spring, the only real time to pick the stalks as they become stringy and coarse as the summer wears on. Organic strawberries are worth the search and extra expense as you can taste the sun in them they are so sweet.
Surprise your mother with this delicious spring shortcake!
8-10 stalks rhubarb, trimmed and cut into 1-inch lengths (throw away the poisonous leaves)
4 cups organic strawberries, hulled and sliced in half
Sucanat (organic whole sugar) to taste (or other natural sweetener)
Zest and juice of one organic orange
Zest of one organic lemon
Ground ginger (1 to 2 teaspoons) or cloves (1/8 teaspoon) to taste (optional)
Combine all the ingredients, except for the Sucanat, in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. One boiling reduce the heat and simmer until the rhubarb is tender. Stir in the Sucanat to taste.
Makes 8 cups.
Use your favorite shortcake recipe
Cut the shortcake in half on a plate, pour some sauce on the biscuit, cover with the top biscuit, more on more sauce, and top with whipped cream or ice cream!