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Spring Strawberry Rhubarb Shortcake

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!

Read more: Food, All recipes, Desserts

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
5:12PM PDT on Jul 16, 2011


9:28AM PDT on Jun 17, 2011

Thanks Annie.

10:02PM PDT on Jun 1, 2011

That recipe sounds good. Thanks

7:48PM PST on Dec 3, 2010

Heavenly, thanks!

2:42AM PDT on Aug 3, 2010


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