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Springtime is upon us. My memories of spring growing up in Canada are filled with tulips flowering, rhubarb growing — and snow melting if we were lucky.
I would pick the rhubarb out of the ground in our small garden, dip it into a bowl of white sugar and happily eat the sweet, sour, bitter and often dirt-covered stalks. Rhubarb season has long been one of my favorites, signaling that summer is on its way.
When thinking of the changing seasons, I reflect on counting the Omer, the 49-day period between Passover and Shavuot, which celebrates the spring harvest. During these 49 days of the Omer, it feels particularly perfect for featuring and reveling in nature’s bounty, including rhubarb season and the early days of strawberry season.
While I don’t have my own garden in San Francisco, I can get rhubarb year round, either fresh or in the frozen aisle. I always make a point of whipping up a strawberry rhubarb anything to celebrate the warm weather and reminisce about the days that I could pull up a stalk from the earth.
In this recipe, sweet strawberries and tangy rhubarb complement one another. And when paired with a warm scone baked with cardamom and studded with dates, the fruity flavors sing. I make the scones with either dairy or nondairy butter and cream. I like Silk brand.
Strawberry Rhubarb Shortcakes with Dates and Cardamom
Serves 8
Strawberry rhubarb mixture
- 2 lb. strawberries, greens removed
- 2 cups chopped rhubarb, fresh or frozen
- ½ cup maple syrup
- 2 Tbs. lemon juice
- 5 cardamom pods
- 1 Tbs. vanilla extract
Scones
- 1⅔ cups all-purpose flour
- ⅓ cup almond flour
- 1 Tbs. baking powder
- ¼ cup granulated sugar
- ½ tsp. sea salt
- ½ tsp. cinnamon
- ¼ tsp cardamom, ground
- 1 stick (½ cup) unsalted butter, frozen and grated
- ½ cup plus 2 Tbs. heavy cream, divided
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup chopped dates
- 2 Tbs. coarse or sanding sugar
Whipped cream
- 1 cup heavy cream, cold
- 2 Tbs. maple syrup
- ½ tsp. vanilla extract
For strawberry rhubarb mixture:
Preheat the oven to 375 degrees. In large bowl, combine strawberries, rhubarb, maple syrup, lemon juice, cardamom pods and vanilla, tossing to combine. Transfer to an 8-by-8-inch baking dish. Roast for 45 to 55 minutes, or until fruit is soft and liquids become syrupy. Set aside.
For scones:
Line baking tray with parchment paper. In large bowl, whisk together all-purpose flour, almond flour, baking powder, sugar, salt, cinnamon and cardamom. Add grated butter to the bowl, using a pastry cutter or your fingers to incorporate into pea-size pieces. Set aside.
In separate medium bowl, whisk heavy cream, egg and vanilla. Pour over the flour mixture and add chopped dates. Use a silicone spatula to stir gently until a shaggy dough forms. Use your hands to knead into soft dough. Pat into an 8-inch disk onto the lined baking tray.
Use a pastry brush to brush the top with the remaining 2 Tbs. of heavy cream and sprinkle with coarse salt. Use a large knife to cut the dough into 8 even pieces. Transfer to the refrigerator for 15 minutes.
Increase the oven to 400 degrees. Bake the scones for 18 to 22 minutes, or until the tops are golden.
For whipped cream:
Using a handheld or standing mixer fitted with whisk attachment, whip all ingredients until medium peaks form, about 3 minutes. Use immediately.
To assemble:
Top scone with strawberry rhubarb mixture and dollop of whipped cream.