- 5 cups rhubarb (trimmed and cut into 1/2-inch pieces)
- 1/2 cup granulated sugar (more to taste)
- 2 cups all-purpose flour
- 1/3 cup sugar (plus 1 tablespoon to sprinkle on top)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 egg
- 1/2 cup plus 2 tablespoons of kefir or buttermilk
- 1 cup whipping cream, cold
- 3 tablespoons sugar
Sweet Rhubarb Compote
In a heavy-bottomed medium saucepan, combine the rhubarb and sugar. Cook over medium heat, stirring frequently to prevent sticking. Rhubarb will give up its juices then break down in about 15 minutes. Adjust sugar to taste and remove from heat when the compote is still a little chunky. The compote can be stored in the refrigerator for about 5 days.
In a medium mixing bowl, combine the dry ingredients. Using your hands, work the cubes of butter into the dry ingredients, until the mixture looks crumbly. Combine the buttermilk or kefir and egg, then add the liquid to the flour mixture. Gently mix together, then turn it out onto a floured countertop. Press the dough together and roll out until 1/2 inch thick. Cut into 2 1/2-inch circles. Brush with buttermilk or kefir and sprinkle sugar on top. Bake on parchment-lined baking sheet at 375F until golden, about 15 minutes. Cool on wire rack.
Place whipping cream in bowl. Add sugar. Whip at high speed until soft peaks form.
Slice the shortcakes in half and add the desired amount of rhubarb compote between the shortcake layers. Add a dollop of chantilly cream and garnish with edible flowers such as lilacs or pansies.