RHUBARB AND STRAWBERRY SHORTCAKES WITH GINGERED CRÈME FRAÎCHE
INGREDIENTS
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Rhubarb
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½ pound rhubarb, stalks only, cut into ½-inch cubes
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½ to ¾ cup sugar, depending upon desired sweetness
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One 1-inch piece fresh ginger, peeled and halved (about 1½ ounces)
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1 cardamom pod
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1 cup fresh strawberries, cut into ½-inch-thick slices
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Shortcakes
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3 1/3 cups all-purpose flour
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1½ teaspoons kosher salt
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3 tablespoons baking powder
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3 tablespoons sugar
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1 cup plus 2 tablespoons cold butter, cubed
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1½ cups buttermilk
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1 egg, beaten
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1 tablespoon sugar, for garnish
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Whipped Cream and Crème Fraîche with Ginger Chips
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½ cup crème fraîche
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1 cup heavy cream
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2 teaspoons sugar
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½ cup ginger chips (see chef's note) or candied ginger, finely minced
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