Strawberry-Rhubarb Shortcake

I love strawberries, I love rhubarb. I do not like the two together baked in a pie. I just simply do not like warm mushy strawberries.

When my neighbor asked me yesterday if I would like some rhubarb from their garden of course I immediately answered with a an enthusiastic "yes"! Don't I have the best neighbors!

I sliced the fresh strawberries and macerated them in sugar. In the meantime I sauteed the rhubarb in a small amount of butter until soft. I then added them to the macerated strawberry-sugar mixture and chilled the mixture. No more mushy strawberries!

Biscuits and cake are two baked goods I rarely make from scratch, but shortcake definitely needs a fluffy, light biscuit. Choose your favorite mix and make according to the directions on the package! :) Once the strawberry mixture has chilled and the biscuits have been baked, slice the biscuit in half and fill with the strawberry-rhubarb mixture. Top with fresh whipped cream and serve to your very grateful family or friends!

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Strawberry-Rhubarb Shortcake

1 lb. package fresh strawberries

1/2 c. sugar

5 stalks fresh rhubarb

1 1/2 tbsp. butter

your favorite biscuit mix

1 pint heavy cream

1 tsp. good vanilla extract

1/4 c. sugar

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Slice strawberries and combine with sugar in a mixing bowl. Set aside and let sugar melt into a syrup. This is called maceration. Slice and saute the rhubarb in 1 1/2 tbsp. of butter until soft, approximately 4-5 minutes. Cool and add the sauteed rhubarb to the strawberries. Mix to combine. Whip the heavy cream with a mixer slowly add the sugar and vanilla until soft peaks form.

Slice the biscuits in half and fill with the strawberry-rhubarb mixture. Top with the whipped cream.