Strawberry-Rhubarb and Thyme Shortcakes
Posted by Ari on May 31, 2009 in Desserts, Drinks | 33 Comments
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My name is Zoë François, I’m the co-author of Artisan Bread in Five Minutes a Day and the body, heart and soul behind the website Zoë Bakes. I’m absolutely thrilled and honored to be a guest blogger on Baking and Books while Ari is on holiday with her family.
The day Ari asked me to be a guest on her blog, while she sails the high seas, I had just picked the very first stalks of rhubarb for the year. They are always the first thing to pop up in my garden, the first sign that we’ve survived another long winter and a tremendous source of joy! I adore rhubarb for that reason and for its lovely tart flavor that is perfect with just a touch of sugar. Ari’s post about herbs and edible plants got me thinking about pairing the rhubarb with its classic companion, strawberries, and something a little less conventional, thyme. Strawberry-Rhubarb and Thyme Shortcakes! The flavors are perfect together and I just love that it all came from our gardens, albeit virtually.
The shortcake recipe is one that I got from Shirley O’Corriher when I took a class from her years ago. It appears in her book BakeWise and is famous as one of the best biscuit recipes in the world. Her recipe is very wet and she bakes them in a cake pan, all snug up against each other so the biscuits rise up and don’t spread. For these shortcakes I wanted them to spread a bit and the result is almost a “cookie” in shape. They are tender and with a bit of lemon and thyme added to them they are bold enough to stand up to the sweet/tart flavors of the fruit compote.
Don’t forget about the monthly book giveaway! April’s winner has been posted on the giveaway page. May’s book giveaway includes 3 copies of “Mix Shake Stir: Recipes from Danny Meyer’s Acclaimed New York City Restaurants,” by Danny Meyer. Just in time for the summer months this book includes over 100 recipes for bar classics, signature favorites, and original, refreshing libations – from the Modern’s elegant mojito made with champagne and rose water to Tabla’s Pomegranate Gimlet. Note: The deadline for this giveaway has been extended to June 8th!Thyme Shortcakes inspired by Shirley Corriher’s “Touch-of-Grace” Southern Biscuits
Makes 12 shortcakes (6 servings)
- 2 cups (9 ounces) self rising flour (Shirley recommends White Lily flour, but I used Gold Medal and it was great)
- 2 teaspoons finely chopping fresh thyme, more for sprinkling on top of biscuit
- 1 teaspoon lemon zest, more for sprinkling on top of biscuit
- 1/4 cup (1.8 ounces) sugar, more for sprinkling on top of biscuit
- 1/2 teaspoon kosher salt
- 1/4 cup (1.6 ounces) shortening (I used lard, but vegetable shortening would be perfect too)
- 2/3 cup heavy cream, plus 2 tablespoons for brushing on top of biscuits
- 1/2 – 1 cup buttermilk, enough for dough to resemble cottage cheese. Some flours may require more or less.
- 1 cup (4.5 ounces) all-purpose flour, for shaping
For the Strawberry-Rhubarb Compote:
- 1 pint strawberries, washed and quartered
- 3 cups rhubarb, leaves removed, washed and cut into 1/2-inch slices
- 1/4 cup sugar, or to taste
- 1 sprig thyme
Whipped Cream:
- 1 cup heavy whipping cream, whipped to soft peaks
- 1 tablespoon confectioner’s sugar
- 1 teaspoon vanilla
- To make the shortcake biscuits:
Preheat oven to 425 degrees F.
In a large bowl, stir together the self rising flour, sugar, salt, thyme and lemon zest. Cut the shortening into 1/2 cubes and work it into the flour mixture until there are no large lumps.
Gently stir in the cream, then some of the buttermilk with your hands. Continue stirring in the buttermilk until the DOUGH RESEMBLES COTTAGE CHEESE. It should be a wet mess. This may require 1/2 cup of buttermilk or up to 1 cup.
Using a medium (about 2-inch, #30) ice cream scoop or spoon place the wet dough in a bowl of flour. Coat the dough well and form into a round patty. Shake off some of the excess flour and place on a cookie sheet lined with parchment paper or a silpat. Continue with the rest of the dough.
Use a pastry brush to lightly coat the top of the dough with heavy cream. Sprinkle the tops with the extra sugar, thyme and lemon zest.
Bake the shortcakes in the center of the oven until golden brown, about 18-20 minutes. Remove and allow to cool on a rack.
While the shortcakes are cooling make the compote.
Place the rhubarb in a medium saucepan with a 1/4 cup of water, the sugar, and thyme. Bring to a simmer and cook for about 5 minutes. If most of the rhubarb is soft but there are a few that are still firm, turn off the heat and cover the pan for a few minutes. When all of the rhubarb is soft, add the cut strawberries, stir and place in a bowl to cool. You can serve the compote warm or chilled.
Assemble the shortcakes by piling some of the compote on a shortcake, a dollop of cream and top with another shortcake. Garnish with more thyme or an edible flower. Serve with a refreshing rhubarb sparkler from “Mix Shake Stir: Recipes from Danny Meyer’s Acclaimed New York City Restaurants,” by Danny Meyer (recipe follows) and enjoy your Spring Dessert!
Rhubarb Sparkler
Ingredients:
For drinks: Makes 10
- Crushed ice
- 1 oz Spiced Rhubarb Syrup (recipe follows)
- 5 oz Prosecco, chilled
- Rhubarb strip for garnish
For spiced rhubarb syrup:
- 4 cups diced rhubarb, cut into 1/4 inch cubes (about 10 stalks total)
- 4 cups simple syrup (recipe follows)
- 1-inch piece fresh ginger, peeled and diced
- 2 tablespoons whole black peppercorns
- Zest of 1 lime, cut into strips
- 1 vanilla bean, split lengthwise
- 3/4 oz spiced rum, preferably Captain Morgan Original
To make drinks: Fill a flute with crushed ice. Add the spiced rhubarb syrup and the Prosecco. Garish with the rhubarb strip and serve.
To make rhubarb syrup: Place the rhubarb in a nonreactive bowl or container with a tight fitting lid. In a saucepan, combine the simple syrup, ginger, peppercorns, lime zest and vanilla bean. Warm over medium-high heat until the mixture is nearly boiling, 8-10 minutes. Remove from the heat and let cool.
Strain the syrup mixture over the rhubarb. Add a few pieces of the ginger and the vanilla bean to the bowl and discard the remaining solids. Cover and let stand for 10 minutes, swirling the bowl occasionally to evenly coat the fruit. Add the rum, cover, and refrigerate for at least 4 hours or up to 1 week.
Simple syrup
- 1 cup sugar
- 1 cup water
In a saucepan over medium-high heat, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool. Pour into a glass jar, cover, and refrigerate until needed. Make about 1 1/2 cups.
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Oh how I love these. Great flavor indeed.
dawn´s last blog post -> chocolate-peanut butter bread
Those look beautiful, sophisticated and delicious! I can’t wait to try them.
A great dessert, especially for summer. Love using fresh fruit and homemade shortcakes.:)
That look so good! What a refined tasting treat!
Cheers,
Rosa
Zoe, these shortcakes look awesome!! Great guest blogging spot. I can’t wait to try out the recipe. (And thanks for warning us about the wet dough!)
Elyse´s last blog post -> Because chocolate and PB were meant to be together…
Thanks! They are so tasty and with enough flour the wet dough is easy to work with. Enjoy!
Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
Hummmmmm, seems delicious!
Barbara´s last blog post -> Cozze ripiene
strawberry shortcake is one of my absolute favorite desserts, and i LOVE this take on it! lovely post, lovely recipe, and lovely book–you’re doing fantastic work, zoe!
grace´s last blog post -> ayples and banaynays
Hi Grace,
Thank you, glad you are enjoying the book and this really is a lovely twist on the classic.
Enjoy, Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
I think for Spring nothing calls out more than strawberries and rhurbarb! This is one classic dessert… thank you for sharing the recipe.
i have never used herbs in my desserts before, this is all very interesting. i also have never had rhubarb but i love strawberry shortcake, so i may try this.
Hi Kayla,
many herbs are wonderful with sweets. I adore thyme, rosemary, sage. Often they are wonderful with lemony or tart desserts. That is why they match with the rhubarb so well.
Try it, you’ll like it!
Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
Zoë,
So pleased to read your guest post! Homegrown rhubarb can’t be beat. Gorgeous photo!
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Thanks!
I grab my rhubarb and freeze it while it is still in season so I can have it all summer!
Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
I made the Shortcakes with Strawberry-Rhubarb compote yesterday (sans thyme since I didn’t have it and had to please an 8 year old) and it was awesome! Thanks for posting this recipe. The shortcake was so light and tasty.
Julie´s last blog post -> More Koigu Squares
Hi Julie,
Wow, I’m so thrilled that you already made them. So glad you and your family enjoyed them. Another herb you might want to try, that kids often like is mint!
Thanks, Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
I love your flowering thyme–its so petite and pretty.
I’ve never had rhubarb; I wouldn’t even know where to find it actually. The shortcackes look divine though and I imagine they’d be fabulous with some homemade strawberry ice cream!
Thanks for a beautiful post Zoe.
Hi JennT,
Depending where you live, it may be available at a farmer’s market, co-op and in the produce isle of your grocery store. It is really a vegetable, but it is most often paired with fruits. It is TART! Some people eat it raw, just dipping it in sugar. Very refreshing, like lemonade.
Hope you find some! Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
I have a rhubarb horror story and have never tried to bake with it, but this delicious recipe may just be the cure for my phobia
OH no! I do hope you try again. It really is lovely, as long as you don’t use the poisonous leaves!
Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
Wow. I actually have never had rhubarb or made anything with it because I’m a little afraid of it. Don’t ask me why! But this looks yummy!
I think people are afraid of it because the leaves are poisonous. But, as long as you cut them off, it is just wonderful! Touching the leaves is fine, the poison is very mild, mostly to keep insects and critters from eating the leaves.
Enjoy, Zoë
Zoë François´s last blog post -> Apple Cherry Strudel (how to get paper thin pastry)
That looks delicious! I love the idea of combining the fruit with thyme.
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Thank you! Just got some thyme in our CSA so will be making these!
Yummy! I love thyme in sweet things
Wow, that dough is wetter than I’m used to for a biscuit. Nice touch with the thyme, never thought about pairing it with strawberries.
Nate´s last blog post -> Foodbuzz 24, 24, 24: Ultimate Backyard Lu’au
This looks gorgeous. I just finished my last batch of strawberry shortcake, so I might have to make this one next (though just with the vegetable shortening).
Seanna Lea´s last blog post -> mailing day
I’ve been adding fresh herbs to my desserts lately. Will definitely be making these.
Thanks Zoe
Beautiful! I must make short cakes this summer! Yours looks fabulous!
Jamie´s last blog post -> DANCING CHEEK TO CHEEK
These look unbelievably tasty-I just finished macerating rhubarb and strawberries for jam. Had I seen this an hour earlier the jam would be waiting for another day.
Esmeralda´s last blog post -> Raspberry Scones
WoW! This looks like Spring! I have been obsessed with strawberry and rhubarb lately. i will try this soon. Thanks for the recipe.
Cynthia´s last blog post -> “She’s a Genius!”
They look gorgeous Zoe…WOW!! I have seen so much rhubarb on blogs this summer, but it’s not grown here. Love the shortcake recipe…YUM!!
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love the addition of thyme to this classic dessert!!
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