Makes 8 servings
Compote
1 pound strawberries, washed and hulled
1 pound rhubarb stalks, cut into ¾-inch pieces
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
¾ cup sugar
Cornmeal Shortcakes
1½ cups all-purpose flour
½ cup coarsely ground cornmeal
3 tablespoons poppy seeds
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon kosher salt
4 tablespoons sugar, divided use
4 tablespoons cold unsalted butter, cut into small cubes
1 cup heavy cream, plus extra for brushing
Lightly sweetened whipped cream, to accompany
To prepare the compote, cut the strawberries into quarters. Set aside 1 cup. Place the remaining berries in a medium saucepan. Add the rhubarb pieces. Add the lemon zest and lemon juice to the pan. Add the sugar and stir to coat.
Cook over medium-high heat, stirring occasionally to dissolve the sugar. The fruit will release a lot of liquid. Boil for 5 to 7 minutes until the rhubarb is softened. Remove from the heat and stir in the reserved strawberries. Cool to room temperature and then refrigerate in a covered container until chilled.
Preheat the oven to 425°F.
To prepare the shortcakes, place the flour, cornmeal, poppy seeds, baking powder, salt, and 3 tablespoons of sugar in a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, quickly pour in the cup of cream. When the dough begins to come together, stop the machine.
Turn the dough out onto a lightly floured surface. With floured hands, shape it into a rough 6-inch circle, about ¾ inch thick. Cut the round into 6 wedges. Place the wedges on a baking sheet, brush each with cream, and sprinkle the remaining tablespoon of sugar over the tops. Bake for 15 to 20 minutes, until the shortcakes are set and lightly golden. Cool to room temperature.
To serve, spoon the compote over the shortcake and top with a dollop of lightly sweetened whipped cream.
"Rhubarb’s most constant companion is the strawberry. Not only do they come in season at the same time, but their bright flavors— one tart, the other sweet—are the perfect springtime complement to each other. Spoon this combination over these rustic shortcakes."
