Gingered Rhubarb Shortcake

Try something different for your summertime dessert, like this sweet yet sour Gingered Rhubarb Shortcake.

Gingered Rhubarb Shortcake by
While most foodies and blogs are getting ready for fall with great fall flavors like apples, pears and pumpkin, I’m holding onto summer for as long as I can!! Maybe it’s because I live in San Diego and we’ve had ANOTHER warm and beautiful day in conjunction with the availability of inexpensive summer fruits, like strawberries and peaches. Okay, don’t hate me! Anyway, I find myself indulging on ANOTHER fab summer dessert: Gingered Rhubarb Shortcake! I definitely need to go work out…

I recently bought some rhubarb for the first time, hard to believe, but true. As I read up on it, I found out that the leaves of the rhubarb plant were poisonous, but the stalk is not. I wonder who was the poor soul who made this discovery?

In any event, I searched in my cookbooks for a rhubarb recipe that was different and came across this beauty: Gingered Rhubarb. Interesting. I didn’t know what to expect.

Preparing the dish was easy enough. Toss cut rhubarb with grated ginger, sugar and hello, Grand Marnier, then roast it in the oven for 20 minutes. I admit, I thought I failed miserably when I saw what came out of the oven. “Oh great,” I told myself, “did I screw it up again?” The rhubarb looked soft and ready to fall apart. But, I trusted my Williams-Sonoma Essentials of Roasting Cookbook, let the rhubarb cool off (as instructed) and put it in a tupperware and procrastinated on what to do with it for the next day.

Gingered Rhubarb Shortcake by
Well, the next day arrived and I eventually tried the rhubarb. WOAH! The flavor was incredible. The bite of the ginger mixed with the sweet and still sour rhubarb made smile with relief. A hit, I found a sleeping hit!

Gingered Rhubarb Shortcake by
The recipe suggested to top the rhubarb over vanilla ice cream or to prepare it like a strawberry shortcake. So, I quickly made up some shortcake biscuits (another fabulous recipe!) and by afternoon, I was indulging in my very own Gingered Rhubarb Shortcake.

I will never doubt you, Williams-Sonoma, again! Long live summer! Well, at least until Halloween approaches!

For the full Gingered Rhubarb recipe, click here.

And for the Shortcake recipe, click here.


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