Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream
For Memorial Day and Beyond! Tender & Flaky Shortbreads are Split and Piled with Rhubarb, Rhubarb Syrup and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert!
3tablespoons pure cane sugar(2 teaspoons extra for sprinkling on top)
1tablespoonsbaking powderI use aluminum free
1/4teaspoonbaking soda
3/4teaspoonsea salt
1/4cupunsweetened flakes coconutchopped fine (option but I love)
3/4cupbuttermilk
1/2teaspoonalmond extract
1large eggfor brushing tops (will not use all)
Rhubarb Filling:
2cupsfresh rhubarbcut on diagonal 1" lengths
1/4cup filtered water
1/2cuppure cane sugar
3/4teaspoonorange rindminced or finely grated
2teaspoons tapioca starch(can use 1 t. cornstarch)
Blueberry Filling (for an accent):
1/3cupsfresh blueberries
2teaspoons filtered water
1/2teaspoontapioca starch(can use 1/4 t. cornstarch)
1/2teaspoonfresh lemon juice
Coconut Whipped Cream
3/4cupcoconut cream*(the thick portion in the can) See note!
3tablespoons confectioner's sugar
1/2teaspoonpure vanilla extract
Instructions
The Buttermilk Biscuits:
Add parchment paper to a cookie sheet, lightly butter, set aside. Preheat oven to 400 degrees.
Cut the butter into 8 pieces - lay on waxed paper and freeze for 15 minutes while you prepare the ingredients.
In a large bowl add both flours, baking powder, baking soda, sea salt and chopped coconut (if using.) Mix together. Combine wet ingredients; buttermilk and almond extract (save egg for topping).
When butter is very cold (frozen 15 minutes) add all to the flour bowl. Using a pastry cutter - cut the butter until a coarse meal, finer then "pea" sized.Add HALF of the buttermilk mixture and combine with a dinner fork until slightly combined. Add second half of the buttermilk mixture and mix until most of it is combined with the flour.
Bring the mixture together with your hands until it is sticking together (work quickly - your hands are warm, do not overwork.Place the dough on a large lightly floured cutting board and knead gently until cohesive.
Roll gently to 3/4 inch thick. Cut with 2" cookie or biscuit cutters - cut straight down, do not twist! Will have 8 biscuits (can gently re-roll and use all dough.)Add to parchment paper, Whisk egg. Brush the tops and sprinkle with remaining 2 teaspoons of sugar. (Will have extra egg.)
Bake in the center of the oven for about 14 - 15 minutes. For best flavor, let develop a good golden color. Cool on wire rack.
Make the Rhubarb Filling:
While the Biscuits cook, make the 3 following accompany recipes. Add water, sugar and orange rind to a non-reactive 2 quart pot. Bring to a boil, reduce to a simmer and stir to dissolve the sugar. Add the sliced rhubarb and tapioca starch and stir well. Let the rhubarb stew and soften for about 4 minutes - and still a bright color! Remove from heat - rhubarb will continue to cook. (Overcooked will be mushy.) You will have a good amount of "sauce" to add to the biscuits.
Blueberry Filling:
Add all blueberry ingredients to a small 6" skillet. Bring to a boil then lower to a simmer. Sit until sugar is dissolved and blueberries are just cooked. Take off heat. Let cool. Add extra water if you need more syrup around the blueberries.
Coconut Whipped Cream:
Add thick coconut cream to a cold bowl (I freeze 5 minutes.) Add confectioner's sugar and vanilla - with a balloon whisk - whisk well until thick and creamy. Place in the refrigerator until needed. (Can be made ahead of time and re-whipped.)
Prepare layered the Rhubarb Biscuits & enjoy:
Cut biscuits evenly in half horizontally. To individual plates - place the bottom of the biscuit, top with some rhubarb AND the syrup (adds ton of flavor!) Dot with a few blueberries. Top with a dollop of Coconut Whipped Cream and add the top of the biscuit. Add a mint sprig in the plate and enjoy!
Notes
*Coconut Whipped Cream: Refrigerate the can 24 hours before using. Scoop out the thick coconut cream on top - save coconut water for another recipe.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Dessert
CUISINE: American
KEYWORDS: rhubarb shortcakes, rhubarb shortcakes with coconut whipped cream
Nutrition Facts
Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream
Amount per Serving
Calories
404
% Daily Value*
Fat
23
g
35
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
56
mg
19
%
Sodium
450
mg
20
%
Potassium
296
mg
8
%
Carbohydrates
49
g
16
%
Fiber
4
g
17
%
Sugar
19
g
21
%
Protein
7
g
14
%
Vitamin A
460
IU
9
%
Vitamin C
4
mg
5
%
Calcium
159
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.