Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream

Name: Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream
Total time: 55 min
Ingredients: 1 cup flour (I use organic); 1 cup pastry flour (can use cake flour); 1 stick unsalted butter (I use organic); 3 tablespoons pure cane sugar ((2 teaspoons extra for sprinkling on top)); 1 tablespoon baking powder (I use aluminum free); 1/4 teaspoon baking soda; 3/4 teaspoon sea salt; 1/4 cup unsweetened flakes coconut (chopped fine (option but I love) ); 3/4 cup buttermilk; 1/2 teaspoon almond extract; 1 large egg (for brushing tops (will not use all)); 2 cups fresh rhubarb (cut on diagonal 1" lengths ); 1/4 cup filtered water; 1/2 cup pure cane sugar; 3/4 teaspoon orange rind (minced or finely grated); 2 teaspoons tapioca starch ((can use 1 t. cornstarch)); 1/3 cups fresh blueberries; 2 teaspoons filtered water; 1/2 teaspoon tapioca starch ((can use 1/4 t. cornstarch)); 1/2 teaspoon fresh lemon juice; 3/4 cup coconut cream* ((the thick portion in the can) See note! ); 3 tablespoons confectioner's sugar; 1/2 teaspoon pure vanilla extract

azestforlife.com

Tender & Flaky Buttermilk Shortcakes are Split and Piled with Rhubarb and Coconut Whipped Cream with a touch of Blueberries…

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