Rhubarb and Strawberry Vanilla Scented Shortcakes with Ginger Creme Fraiche

Name: Rhubarb and Strawberry Vanilla Scented Shortcakes with Ginger Creme Fraiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 3 Tbsps butter melted; 118 milliliters candied ginger minced, as garnish; 2 cardamom pods; 118 milliliters crème fraîche; 473 milliliters all-purpose flour; 473 milliliters heavy cream divided, plus more as needed; 1 teaspoons kosher salt; 454 grams rhubarb cut into ½-inch chunks; 473 milliliters fresh strawberries cut into ½ inch thick slices; 177 milliliters sugar plus 1 tablespoon for the shortcakes & 2 teaspoons for the cream; 1 vanilla bean

Rhubarb and Strawberry Vanilla Scented Shortcakes with Ginger Creme Fraiche might be just the dessert you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 513 calories, 6g of protein, and 30g of fat each. It will be a hit at your Mother's Day event. A mixture of cardamom pods, butter, candied ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

For the rhubarb: Toss the rhubarb, 3/4 cups sugar, fresh peeled ginger, and cardamom pods in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.

Ingredients you will need

Cardamom Pods

Rhubarb

Ginger

Sugar

Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan to collect the accumulated juices.

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Rhubarb

Equipment you will use

Sauce Pan

Sieve

Remove the sieve with the rhubarb and place over a bowl.

Ingredients you will need

Rhubarb

Equipment you will use

Sieve

Bowl

Remove and discard the ginger and cardamom.Bring the liquid and any undissolved sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar dissolves, about 3 minutes.

Ingredients you will need

Cardamom

Ginger

Sugar

Equipment you will use

Sauce Pan

Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, 3 to 4 minutes.

Ingredients you will need

Rhubarb

Equipment you will use

Sauce Pan

Remove the rhubarb mixture from the heat and reserve at room temperature. The rhubarb will continue to soften as it sits.For the vanilla shortcakes: Preheat the oven to 425°F.Sift flour, salt, baking powder & 1 tablespoon sugar into a large mixing bowl. Slit the vanilla bean and, using a sharp paring knife, scrape the seeds into flour mixture and reserve the pod for another use. Stir the flour mixture to distribute the vanilla seeds.

Ingredients you will need

Baking Powder

Vanilla

Rhubarb

All Purpose Flour

Seeds

Sugar

Salt

Equipment you will use

Mixing Bowl

Knife

Oven

Add 1 cup cream and mix into the flour with a large wooden spoon or silicone spatula.

Ingredients you will need

Cream

All Purpose Flour

Equipment you will use

Baking Spatula

Wooden Spoon

Add more cream as necessary until the dry ingredients become 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 9-inch square.Using a 3-inch round cookie cutter, cut 8 rounds of biscuit dough as close to one another as possible, re-rolling the dough gently if necessary.

Ingredients you will need

Biscuits

Cream

Dough

Equipment you will use

Cookie Cutter

Brush each shortcake on both sides with the melted butter to lightly coat, and place on an un-greased baking sheet.

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Butter

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Baking Sheet

Place in the oven and bake until puffed and lightly golden, about 15 minutes.

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Oven

Place the stainless-steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream.

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Cream

Equipment you will use

Hand Mixer

Bowl

Place the crème fraîche, 1 cup cream, and 2 teaspoons sugar in the chilled bowl and whip on medium-high speed until soft peaks form, 2 to 3 minutes. Gently stir in most of the candied ginger, reserving just enough as garnish for all 8 servings. Reserve in the refrigerator until needed.

Ingredients you will need

Candied Ginger

Creme Fraiche

Cream

Sugar

Equipment you will use

Bowl

Place the saucepan with the rhubarb mixture back on the stove over medium-high heat.

Ingredients you will need

Rhubarb

Equipment you will use

Sauce Pan

Stove

Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes. Tease the shortcakes apart with a fork. Divide the rhubarb and strawberry mixture among the shortcakes (about ½ cup per serving) and finish each shortcake with a small dollop of whipped cream, and a sprinkle of reserved candied ginger.

Ingredients you will need

Candied Ginger

Whipped Cream