Gingered cream tops twist on shortcakes

(Fresh local strawberries are now in season/Karl Rabe, Poughkeepsie Journal file)

What's better than fresh strawberries in June? Warmed by the sun and bursting with flavor, local strawberries are well worth the wait.
Come June, berries are popping up all over — at farmers markets and backyard gardens. And if you’re lucky enough to have a berry patch in your garden, you might also have rhubarb, that tart, tasty perennial that pairs famously with those sweet, ruby-red berries.

The classic strawberry-rhubarb pie is a perfect marriage of sweet and tart. But this recipe from chef Stephen Durfee of the Culinary Institute of America at Greystone in California's Napa Valley uses the combination in an enticing shortbread recipe that is flavored with vanilla bean. A Gingered Crème Fraîche tops it off.

"Many people are intimidated by using fresh rhubarb in recipes, because they are just unfamiliar with how to prepare it. Yes, rhubarb is known to have a tart taste, but when paired with sweet spring strawberries, the best of both ingredients shine through," explains Durfee. "The only caution for those making this dish at home is to be careful not to overcook the rhubarb, as it can get soft very quickly."

If you are interested in pairing this dessert with wine, Durfee recommends serving it with a late-harvest Muscat, which provides another layer of fruity aroma.

(A gingered creme fraiche tops off this fruited shortcake/Annabelle Breakey, Faith Echtermeyer/CIA)

Rhubarb/Strawberry Shortcakes with Gingered Crème Fraîche

Makes 9 small square shortcakes or 8 small round shortcakes

Vanilla Shortcakes

1. 2 cups all-purpose flour
2. 1/4 teaspoon kosher salt
3. 1 tablespoon baking powder
4. 1 tablespoon sugar
5. 2-inch section of a vanilla bean
6. 1 to 1 1/2 cups heavy cream
7. 3 tablespoons melted butter

Rhubarb

1. 1 pound rhubarb, cut into 1/2-inch cubes (about 1 quart)
2. 3/4 to 1 cup sugar, depending upon desired sweetness
3. One 2-inch piece fresh ginger, peeled and halved (about 1 1/2 ounces)
4. 2 cardamom pods
5. 2 cups fresh strawberries, cut into 1/2-inch thick slices

Whipped Cream and Crème Fraîche with Ginger Chips

1. 1/2 cup crème fraîche
2. 1 cup heavy cream
3. 2 teaspoons sugar
4. 1/2 cup ginger chips or candied ginger, finely minced

For the shortcakes:

• Pre-heat the oven to 425°F.
• Sift the dry ingredients into a large mixing bowl. Slit the vanilla bean and, using a sharp paring knife, scrape the seeds into flour mixture. Stir the flour mixture to distribute the vanilla seeds.
• Starting with 1 cup of the cream, mix the cream into flour with a large wooden spoon or silicone spatula. Add additional cream as necessary to take up all of the dry ingredients into a firm ball of dough with no dry spots; it should not be sticky.
• Turn the dough onto a lightly floured surface and knead about 20 times, until the dough becomes smooth, but not shiny, and firm but pliable. Pat the dough into a square approximately 9 x 9 inches. Cut the dough into nine 3-inch squares. Alternatively, use a 3-inch round cookie cutter, cutting circles as close as possible to one another and folding the scrap dough under the main dough.
• Brush each shortcake on both sides with a light coating of melted butter and place on an un-greased baking sheet. Place in the oven and bake until puffed and light golden, about 15 minutes.
• Place the shortcakes on a cooling rack and allow to cool completely.

For the rhubarb:

• Toss the rhubarb, sugar, ginger, and cardamom pods in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.
• Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan. Remove sieve with the rhubarb and place over a bowl. Remove and discard the ginger and cardamom.
• Bring the liquid and sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar is dissolved, about 3 minutes. Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, about 3 to 4 minutes.
• Remove the rhubarb mixture from the heat and reserve at room temperature while preparing the whipped cream. Rhubarb will continue to soften as it sits.

For the whipped cream:

• Place the stainless steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream. Place the crème fraîche, cream and sugar into the chilled bowl and whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Gently stir in the ginger chips. Reserve until needed.
• Place the saucepan with rhubarb mixture back on the stove over medium-high heat. Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes.
• Tease shortcakes apart with a fork. Divide rhubarb and strawberry mixture between the shortcakes (about 1/2 cup per serving) and finish each shortcake with a small dollop of whipped cream.

Nutrition analysis for Rhubarb and Strawberry mixture per 1-ounce serving: 25 calories, 0g protein, 6g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g fiber.

Nutrition analysis for Shortcake serving: 260 calories, 4g protein, 27g carbohydrate, 16g fat, 210mg sodium, 50mg cholesterol, less than 1g fiber.

Nutrition analysis for Crème Fraîche per 1-ounce serving: 120 calories, 1g protein, 12g carbohydrate, 8g fat, 15mg sodium, 30mg cholesterol, 0g fiber.

These and more recipes are explained and illustrated in The Culinary Institute of America's Season's in the Wine Country (2010, Chronicle Books) cookbook available at bookstores nationwide or by clicking here.

Click here to watch CIA's chef-Instructor Stephen Durfee demonstrate how to prepare Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche.