California strawberries are so good right now and our visit to Jean Georges inspired my pickled rhubarb experiment (my secret: Lambrusco vinegar).
What’s French about this you may ask? The sneaky assembly of something that looks like a fancy dessert, the lack of overwhelming sweetness, and the sablé butter biscuits, of course!
Strawberry and pickled rhubarb shortcake
for the pickles (this is easily doubled etc.):
- 2 large rhubarb stalks
- 1 cup Lambrusco vinegar (or red wine vinegar)
- 1 cup water
- 1/2 cup sugar
- 1/4 t salt
- 1 t mustard seeds
- 1/4 t whole black peppercorns
- 1/4 t whole cloves
- 1/4 t coriander seeds
for the shortcake(s):
- fresh strawberries, cut into quarters
- pickled rhubarb, chopped
- Greek yogurt
- balsamic glaze
- raw sugar
- sablé butter biscuits
1. Pickle rhubarb at least 24 hours in advance (but use the full 48 hours, if you can).
2. Cut rhubarb stalks to fit inside whatever jar you’re using. Add seeds and spices to the jar, as well. Bring the water, sugar, vinegar, and salt mixture to a boil, then pour over the rhubarb making sure it’s covered (but leave some “head room” at the top of the jar). Cover, let cool, and refrigerate.
4. To assemble, top one biscuit with greek yogurt, then add strawberries and rhubarb. Add another biscuit on top.