I can’t seem to get enough rhubarb this year. Their bright red stalks call to me at the market each week and I can’t resist bringing home an arm load. I have been mainly roasting it or turning it into compote and having it on oatmeal or with yogurt. I love the combination of the rhubarb with honey, vanilla and a little orange juice and maybe a few strawberries thrown in.
Sometimes the occasion calls for something a little more special. We had a friend for dinner last week and I decided to make dessert at the last minute. Shortcake popped into my head. It just so happened I had some local buttermilk and rhubarb in the fridge.
I played around with a shortcake recipe that has been in the family ever since I can remember. We often had it for dessert after Sunday dinner when the first of the local strawberries made an appearance. It was always a favourite. What is not to love about strawberries, cake and soft whipped cream.