This week is a “skipped” week for our CSA, as we’ve had a bit of a delayed growing season around here. (Ahhh, the Polar Vortex…) So far this week, I’ve bought a bag of romaine lettuce from the grocery store (the whole head kind) and threw it away, as it was a wilted, soggy mess. I need some fresh greens! We managed to eat everything in our half share except for a bit of mustard greens and some radishes. Another time, I will post about the very simple and amazingly delicious scallion and pine nut crusted chicken we had for last night’s dinner.
From this week’s share of veggies, I was most excited to use the rhubarb, since I could use it to make something sweet and tasty – and my husband raved about how much he liked eating strawberry-rhubarb desserts as a child. Because my friend and I split the share, I didn’t have enough to make a pie; the internet seemed to imply that this was the most popular use. I’m also not sure I should make a whole pie for just my husband and I (although, I am confident we could eat the whole thing before it spoiled!). So after staring at mouth watering photos of rhubarb-based desserts, I decided to make strawberry rhubarb shortcakes. I actually found only one recipe that combined strawberry and rhubarb in a shortcake, but it used the berry-rhubarb mixture as a filling in an actual cake. I prefer shortcakes that are more like biscuits, so I ended up using a strawberry shortcake recipe, then modifying it to include the rhubarb. Continue reading