Strawberry-rhubarb Shortcakes Recipe

BISCUITS
2 1/4 c All purpose flour
6 tb Sugar
4 1/2 ts Baking powder
1 1/2 tb Minced orange peel; (orange
-part only)
1/4 ts Salt
9 tb Chilled unsalted butter; cut
-into pieces
3/4 c Plus 3 tablespoons chilled
-whipping cream
2 c Chilled whipping cream;
-sweetened, softly
; whipped
Mint sprigs

For Compote:

Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to
boil over medium heat, stirring until sugar dissolves. Reduce heat to
medium-low; cover and simmer until rhubarb is tender but some pieces remain
intact, about 7 minutes. Remove from heat and add allspice. Cool
completely. Stir in strawberries. Cover and refrigerate until well chilled,
at least 3 hours or overnight.

For biscuits:

Position rack in center of oven and preheat to 400F. Combine first 5
ingredients in medium bowl. Add butter and cut in using pastry blender or
rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3
tablespoons cream and stir until dough comes together.

Turn out dough onto lightly floured work surface and knead until smooth,
about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using
2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps
and shape into 3/4-inch-thick round. Cut out additional dough rounds.

Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits
are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool
slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350F. oven
just until heated through, about 5 minutes.)

Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup
compote over each. Top with large spoonful sweetened compote, then more
whipped cream. Cover with biscuits tops. Garnish with mint sprigs and
serve.

Serves 8.