Roasted Rhubarb and Strawberry Shortcakes

If you want that strawberry rhubarb flavor you love in something other than pie, make it a shortcake!


  • Roasted Rhubarb and Strawberries
  • 1 pound rhubarb, trimmed and cut on an angle into 2-inch pieces (about 4 stalks)
  • 12 large strawberries, hulled and halved
  • 1/4 cup orange juice
  • 1/4 cup sugar or honey
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 (1/2-inch) piece ginger, peeled and thickly sliced crosswise
  • Shortcakes
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • Sea salt
  • 6 tablespoons sugar, divided
  • 12 tablespoons European-style butter, chilled and cut into cubes
  • 1/2 cup heavy cream
  • 1/2 cup Greek-style yogurt
  • Seeds from 1 vanilla bean
  • 1 large egg
  • 1 tablespoon water
  • Raw sugar, for sprinkling
  • Whipped Cream
  • 2 cups heavy cream, chilled
  • 2 tablespoons sugar
  • Seeds from 1 vanilla bean


  1. Preheat oven to 400°F, and line a baking sheet with parchment paper.
  2. Place all the Roasted Rhubarb and Strawberries ingredients on the prepared baking sheet and mix to combine. Roast in the oven until rhubarb is just tender and juices are syrupy, about 15 to 20 minutes, spooning juices over about halfway through. Let cool. Discard ginger and vanilla bean or save for another use.
  3. In the bowl of a food processor, combine the flour, baking powder, 1/2 teaspoon salt and 5 tablespoons sugar, and pulse to blend. Add the butter and pulse 5 to 10 times until the mixture resembles coarse sand.
  4. In a small bowl, whisk together the cream, yogurt and vanilla. Add this mixture to the flour mixture and pulse again, just until the mixture starts to come together, taking care not to over-mix.
  5. Turn out the dough onto a lightly floured work surface and flatten into a rectangular shape, 1/2 inch thick. Cut the dough in half lengthwise. Place dough in the refrigerator to chill for 1 hour.
  6. In a small bowl, whisk together the egg, water, remaining 1 tablespoon sugar, and a pinch of salt, then lightly brush the tops of the shortcakes with the egg wash. Sprinkle the tops generously with sugar. Bake for 18-25 minutes, or until golden brown.
  7. Prepare whipped cream. In a clean, chilled bowl of a mixer fitted with the whisk attachment, add the cream, sugar and vanilla beans. Start on low speed, gradually bringing it up to high, and beat the cream just until stiff peaks have formed.
  8. To assemble, break shortcake into rectangular pieces. Layer strawberry, rhubarb and whipped cream on top of shortcake half and top with other half. Enjoy family style!