Rhubarb and Strawberry Vanilla Scented Shortcakes with Ginger Creme Fraiche - SippitySup

Ingredients

• 1 pound rhubarb cut into ½‑inch chunks
• .75 cup sugar plus 1 tablespoon for the shortcakes & 2 teaspoons for the cream
• 1 two-inch piece ginger peeled and halved lengthwise
• 2 cardamom pods
• 2 cup all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon baking powder
• 1 vanilla bean
• 2 cup heavy cream divided, plus more as needed
• 3 tablespoon butter melted
• ½ cup crème fraîche
• ½ cup candied ginger minced, as garnish
• 2 cup fresh strawberries cut into ½ inch thick slices