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Rye Shortcakes with Roasted Strawberries and Rhubarb
FOOD5220Ingredients
75Minutes
380Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup all purpose flour
- 1 cup rye flour
- 1 Tbsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbsp. sugar
- 6 Tbsp. unsalted butter (very cold, cut into cubes)
- 3/4 cup heavy cream (chilled)
- 1/3 cup buttermilk (chilled)
- 2 Tbsp. sugar (crunchy, such as turbinado for sprinkling)
- heavy cream (to brush the tops of the shortcakes)
- 1 lb. strawberries (trimmed and hulled and cut in half)
- 3/4 lb. rhubarb (cut into 1 1/2-inch pieces)
- 4 Tbsp. 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 tsp. fresh ginger (finely grated)
- 1/2 Orange (a few tablespoons)
- sweetened whipped cream (Lightly, to serve)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium410mg17% |
| Potassium350mg10% |
| Protein5g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber5g20% |
| Sugars19g |
| 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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