Rhubarb and Strawberry Vanilla Scented Shortcakes with Ginger Creme Fraiche
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Cooking tools:
- Stand mixer
- Fine-mesh sieve
- Sifter
- Cookie cutter
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Glass
- Refrigerator
- Freezer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Spatula
- Fork
- Baking sheet
- Measuring cup
- Measuring spoon
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 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 vanilla bean
- 2 cups heavy cream divided, plus more as needed
- 3 tablespoons butter melted
- ½ cup crème fraîche
- ½ cup candied ginger minced, as garnish
- 2 cups fresh strawberries cut into ½ inch thick slices
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