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Rhubarb Strawberry Shortcake

Strawberry shortcake has been in my head lately for two reasons: 1. Oregon strawberries are at their peak right now and 2. I recently made a batch of paleo biscuits that I knew would serve as killer shortcake.

Another seasonal item has been on my mind too: rhubarb. Often, rhubarb season comes and goes before I make the time to grab some and create something delicious with it. This time, I picked some up at the Alberta Co-op, before it was too late.

Rhubarb and strawberry go together like peas n’ carrots, so I thought why not add some rhubarb to the shortcake party? I do not recall ever seeing rhubarb strawberry shortcake — I’ve only ever seen the two combined in pies or fruit pizza (something my mom made from time-to-time). I ran with the idea and made a rhubarb strawberry compote and served it on top of paleo biscuits with coconut milk whipped cream. The combination of everything is literally a match made in heaven!

Rhubarb Strawberry Shortcake

For the compote:

  • 2 cups rhubarb, chopped into 1/2″ pieces
  • 1/4 cup raw honey
  • 1/2 Tbsp fresh lemon juice
  • 1/8 tsp ground cardamom
  • 1/8 tsp sea salt
  • 1 vanilla bean pod
  • 1 pint strawberries, stemmed and cut in half (hull if necessary)

Directions:

  1. Add rhubarb, honey, lemon juice, cardamom and sea salt to a saucepan and cook over medium heat for 5 – 7 minutes, or until rhubarb starts to soften.
  2. Cut a slit lengthwise down the vanilla bean pod. Carefully run a knife over the pod, scraping out the seeds. Add to saucepan, along with the pod.
  3. Add strawberries to the saucepan and stir. Let cook for about 5 minutes more, until the strawberries have broken down a bit.
  4. Remove from heat and let pan cool in an ice bath or in a sink filled with cold water. Discard the vanilla bean pod. Taste the compote and add more lemon juice or honey if necessary.

For the coconut milk whipped cream:

  • 13.5 oz can full-fat coconut milk (I used this brand)
  • 1/4 – 1/2 tsp pure vanilla extract
  • 1/4 tsp raw honey, or more to taste

Directions:

  1. Place coconut milk in the fridge and chill overnight. Do not shake can before putting in fridge.
  2. Meanwhile, place a small bowl (stainless steel works well) in freezer to chill.
  3. Remove coconut milk from fridge and open. You will notice the coconut milk solids concentrated at the top. Scoop the solids into the chilled bowl, being careful not to scoop any of the water from beneath. Save the water for another recipe, smoothies, etc.
  4. With hand mixer or whisk, beat coconut milk solids together with vanilla and honey. Boom, whipped cream!

Click HERE for the biscuit recipe.
To serve, cut a biscuit in half and spoon compote over top. Top it off with a dollop or two (or four, five…whatever!) of whipped cream. Dive in and try not to freak out because of how amazing it tastes!

strawberry rhubarb shortcake

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Related

Filed Under: Recipes, Treats Tagged With: cardamom, coconut milk, coconut milk whipped cream, compote, dessert, gluten-free dessert, grain-free dessert, honey, lemon juice, Oregon, Paleo, paleo dessert, paleo shortcake, paleo strawberry shortcake, Paleo treats, Rhubarb, rhubarb strawberry shortcake, Shortcake, strawberries, summer dessert, vanilla bean, Whipped cream

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Reader Interactions

Comments

  1. siochanaw

    June 17, 2012 at 10:09 am

    Oh my goodness! I am so going to try this!!

    Reply
  2. paleoinportland

    June 17, 2012 at 10:14 am

    Yay, let me know how you like it!

    Reply
  3. Sandra Shields, Health Coach

    June 29, 2016 at 5:20 am

    Yum! Strawberry Rhubarb is a Summer Favorite of mine! 🙂

    Reply
  4. Donna Marie

    July 30, 2016 at 6:42 pm

    Great…devoured by 4 teenagers in 5 minutes.

    Reply
    • paleoinpdx

      July 30, 2016 at 8:27 pm

      😀

      Reply

Trackbacks

  1. Taste it Tuesday: Summer time outdoor party with Strawberry Shortcake on a stick and Cucumber & Mint Infused water! « ipinterest says:
    June 19, 2012 at 11:02 pm

    […] Rhubarb Strawberry Shortcake (paleoinportland.wordpress.com) […]

    Reply
  2. Banana-Rama-Fo-Fana Cake « Paleo in Portland says:
    June 20, 2012 at 9:39 am

    […] a loaf. I like to eat it with fresh Oregon strawberries and a dollop of my homemade 24-hour yogurt. Coconut whipped cream would also be […]

    Reply
  3. Paleo Menu: 20 Fourth of July Desserts — A Girl Worth Saving says:
    June 30, 2013 at 8:54 am

    […] Rhubarb Strawberry Shortcake […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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