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Rhubarb-Strawberry Shortcake

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Sauce:

2 cups chopped (1-inch) fresh rhubarb
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
2 cups sliced strawberries

Shortcakes:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
Grated zest of 1 orange
1 stick (1/2 cup) cold unsalted butter, cut into small chunks
1 cup coarsely chopped pecans
1 cup buttermilk
1/2 cup plain yogurt

First, make sauce. In a medium-sized heavy saucepan, combine rhubarb, sugar and orange juice. Cook over medium heat, stirring occasionally, until rhubarb is tender and mixture is thickened, about 15 minutes. Remove from heat. Let cool for about 15 minutes. Stir in vanilla extract and strawberries. Set aside.

Make shortcakes by placing flour, baking powder, salt, sugar and grated orange zest in a mixing bowl. Stir to mix. You can also put the ingredients in the work bowl of a food processor and pulse to mix. Add butter and use pastry cutter until mixture resembles coarse meal. If you are using food processor, pulse the butter into the dry ingredients until the mixture resembles coarse meal.

Transfer mixture from food processor to a large mixing bowl.

Stir pecans into mixture in bowl.

In a small bowl or glass measuring cup, mix yogurt and buttermilk. Pour into mixture in large mixing bowl. Stir until just combined.

Drop mounds of batter (1/4 cup each) onto two parchment-lined baking sheets. Bake shortcakes for about 20 minutes, until they are puffed and golden. Transfer to a cooling rack.

For each serving, crumble one shortcake into a dessert bowl. Ladle rhubarb-strawberry sauce over the crumbled shortcake. Top with lots of whipped cream. Makes 12 to 13 dessert servings.

 

- Recipe courtesy of Sue Doeden's All about Food.

 

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