Ingredients
- For the filling
1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
1/3 cup sugar
2 tablespoons fresh orange juice
1 pint strawberries, hulled and sliced
For the shortcakes
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1 1/2 teaspoons cardamom
1 1/2 tablespoons freshly grated orange zest
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup well-chilled heavy cream
1 to 2 tablespoons sugar, or to taste
1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste
Description
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