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Amazing Rhubarb Shortcakes
Don't let the summer breeze by without trying these delicious treats.
Prep time: 30 min.
Baking time: 10-12 min.
Difficulty: Easy
What you'll need:
- For shortcakes:
- 1 cup 3 MUSKETEERS® Mint Brand Miniatures, chopped
- 3 cups self-rising flour
- 3/4 teaspoon baking soda
- 6 tablespoons cold butter, chopped
- 1 1/4 cups buttermilk
- For the compote:
- 1 bag 3 MUSKETEERS® Mint Brand Miniatures, sliced
- 1 cup of water
- 1/2 cup pomegranate juice
- 1 1/2 cups sugar
- 2 pounds rhubarb, fresh or frozen, cut into 1 1/2-inch pieces
- For garnish:
- Whipped cream
- Mint springs
- Cookie sheet
- Foil
What to do:
- For shortcakes: Combine flour and baking soda. Cut in butter until coarse crumbs form. Mix in chopped 3 MUSKETEERS® Mint Brand Miniatures. Add buttermilk and stir until dough forms. Pat dough into a 3"x6"rectangle, one inch thick. Cut into eight squares and transfer to foil-lined cookie sheet, placed two inches apart. Bake in preheated 475-degree oven for 10 to 12 minutes. Cool before serving.
- For compote: Bring water, juice and sugar to a boil. Add rhubarb and simmer for 5 minutes. Remove from heat and cool rhubarb in syrup.
- To serve: Break shortcakes in half. Place bottom half on dessert plate and top with rhubarb compote. Add whipped cream, sliced 3 MUSKETEERS® Mint Brand Miniatures, mint and remaining top half of shortcake.
