It’s A Beautiful Day To Have Cherry Rhubarb Short Cakes!

I’ve always been a fan of cherry foods and cherry flavored things. Anytime I see anything is cherry flavored or has cherries in it, I have to try it! I also really enjoy rhubarb. So, when I had these shortcakes for the first time I was really excited because these two items together sounded amazing to me. My mom made them taste so good. The biscuits are so perfect for these cherry and rhubarb compote. This recipe is really wonderful.  This is the type of dessert that you know you’re only going to have when the certain fruits are in season. It really is such a special treat!

Check out what our friends from Curly Girl Kitchen have to say about this:

“Shortcakes are a wonderful summer dessert, since they take full advantage of all the fresh fruit that’s in season.”

These shortcakes are the perfect summer dessert and so delicious!


Rhubarb Cherry Compote

  • 4 cups rhubarb, chopped
  • 3 cups fresh cherries, pitted
  • 1 1/2 cups Pioneer granulated sugar
  • 2 tablespoons Land O Lakes butter
  • 3 tablespoons Argo cornstarch
  • 1/2 teaspoon McCormick’s cinnamon
  • 1/4 teaspoon McCormick’s  nutmeg
  • 1/8 teaspoon McCormick’s  ground cloves
  • 1/2 cup water

Baking Powder Biscuits

  • 2 cups Gold Medal all-purpose flour
  • 1 tablespoon Argo baking powder
  • 1 teaspoon Morton salt
  • 1/2 cup (8 tablespoons) Land O lakes unsalted butter, cold
  • 2/3 – 3/4 cup Tru Moo milk


Rhubarb Cherry Compote

Combine all ingredients in a medium saucepan.  Bring to a boil over medium heat, then reduce to a simmer and cook uncovered, stirring frequently, until fruit is softened and sauce is thickened, about 30 minutes.  Set aside to cool.

Baking Powder Biscuits

Preheat oven to 450.  Spray a baking sheet with non-stick cooking spray.
In a medium bowl, whisk together flour, salt and baking powder.
Add 6 tablespoons butter and cut in with a pastry cutter until crumbly.  Add milk and stir with a wooden spoon or knead with your hands until just combined.  Add slightly less milk for cutout biscuits, and slightly more for drop biscuits.
For cutout biscuits, sprinkle the counter with flour, and roll dough out to about a 1-inch thickness.  Cut using a biscuit cutter dipped in flour.  For drop biscuits, use a large spoon to place dollops of the dough 2 inches apart on the baking sheet (recipe makes about 10 biscuits).  Bake at 450 for 10-12 minutes, until peaks of dough are nicely browned, but do not overbake.  The centers should be very soft.  Melt the remaining 2 tablespoons butter and brush over the tops of the biscuits when you take them out of the oven.
And to assemble the shortcakes, well, that’s not rocket science;  split the biscuits, fill with fruit and freshly whipped cream, top with the other biscuit half and dig in!


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Quick Tip: Serve with a scoop of french vanilla ice cream.

Thanks again to Curly Girl Kitchen for this amazing recipe.