Rye Shortcakes with Roasted Strawberries and Rhubarb

FOOD52
20Ingredients
75Minutes
380Calories

Ingredients

US|METRIC
  • 1 cup all purpose flour
  • 1 cup rye flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter (very cold, cut into cubes)
  • 3/4 cup heavy cream (chilled)
  • 1/3 cup buttermilk (chilled)
  • 2 tablespoons sugar (crunchy, such as turbinado for sprinkling)
  • heavy cream (to brush the tops of the shortcakes)
  • 1 pound strawberries (trimmed and hulled and cut in half)
  • 3/4 pound rhubarb (cut into 1 1/2-inch pieces)
  • 4 tablespoons honey (or more to taste)
  • 1 vanilla bean seeds (scraped)
  • 2 strips lemon zest (peeled with a veggie peeler)
  • 2 strips orange zest (peeled with a veggie peeler)
  • 1 teaspoon fresh ginger (finely grated)
  • 1/2 Orange (a few tablespoons)
  • sweetened whipped cream (Lightly, to serve)
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    NutritionView More

    380Calories
    Sodium17% DV410mg
    Fat32% DV21g
    Protein10% DV5g
    Carbs16% DV47g
    Fiber20% DV5g
    Calories380Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol65mg22%
    Sodium410mg17%
    Potassium350mg10%
    Protein5g10%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber5g20%
    Sugars19g38%
    Vitamin A15%
    Vitamin C80%
    Calcium20%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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