Are We There Yet?

Spring is taking its own sweet time to arrive this year.  We get little breaths of warm air; teasers of a hot and humid summer brewing slow and strong.  But mostly it just rains cold.

Our first trip to the farmers market reminded us that some things grow even during chilly springs.  Green onions, chives, spinach, asparagus, parsnips, and rhubarb filled my basket.  We also found some tomato plants to stand in for our seeds that never sprouted.

This rhubarb shortcake is a first taste of the season. 

Rhubarb Shortcake
Makes 5 - 8


Biscuits:
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
zest from one lemon
6 tablespoons cold butter
3/4 cup cream
2 teaspoons vanilla extract

1. Sift together dry ingredients in a mixing bowl.  Add lemon zest; add butter in small cubes then use hands or pastry blender to cut butter into flour.

2. Add cream and vanilla and quickly stir mixture into dough.  Use hands to form or spoon to drop 5 large or 8 small biscuits on to baking sheet, about one inch apart. Top each biscuit with a sprinkling of sugar and a dab of butter.

3. Bake in preheated 400 degree oven until golden, about 12 minutes.  Cool on rack.

Rhubarb Sauce:
Big bunch of rhubarb, washed thoroughly and chopped into small pieces
Zest and juice of one orange
1/3 - 1/2 cup sugar
3 tablespoons cognac
2 teaspoons vanilla extract or one vanilla pod with seeds

Whisk ingredients together and bring to simmer over medium high heat; reduce heat and continue cooking until fruit breaks down and sauce thickens, about 15 minutes.  Remove from heat and allow to cool slightly before using.

Whipped Cream:
1/2 cup cold heavy whipping cream
2 teaspoons vanilla extract
A few tablespoons powdered sugar

Whisk until cream becomes dense and thick.

To serve:  Split biscuits in half; top with sauce and cream.