A very good friend was having his going away party at our office this week, so I made mini strawberry rhubarb cakes to have alongside the many bottles of wine and beer. I would have liked to have made sweet cream biscuits as the “cake” layer, but knowing I had to travel on the train in rush hour, I didn’t want to bring anything that had the potential to be squished and broken in my bag. So, I went the semi-homemade route and bought the little shortcakes, then made the compote and whipped cream myself.
2 cups fresh rhubarb, cut into small chunks
1 pound fresh strawberries, quartered
1/2 cup sugar
Zest of 1 medium orange
Juice of 1/2 medium orange
1/2 teaspoon salt
20 individual shortbread cakes (angel food cake works too!)
1 pint heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
Place the rhubarb, strawberries, sugar, orange juice and zest in a pot over medium heat. Cook, mixing constantly, until everything has melted down together, about 10 minutes. Turn off heat and set aside.
Next make the whipped cream! Place the mixing bowl in the fridge for about 20 minutes so that it is cold. Pour in the heavy cream, sugar, and vanilla extract. Mix on medium until the cream gets thick and has stiff peaks when you take out the whisk.