Slorefood Home of the shakedown.

guys i am so sad i ate this too quickly to take a picture of it. but it was beautiful. and so easy.

Strawberry-Rhubarb Shortcake

Made with a minimum of messing around in the kitchen

Serves 8 generously.

1 lb. fresh organic strawberries

1 lb. fresh organic rhubarb

½ cup organic unbleached sugar, plus more to taste

8 PCC Cream Scones (and pre made scones, make them yourself if youre feeling ambitious)

1 24 oz. container 3 Greek Gods traditional honey yogurt

Wash and slice the rhubarb into 1 inch pieces.  Place in a 2 quart microwave-safe casserole with any water remaining.  Stir in sugar.  Let stand for ½ hour to release the juices.  Cover and microwave on high for 2 - 4 minutes, stirring every 2 minutes.  (Alternatively, stir rhubarb and sugar together in a 2 quart saucepan over medium heat until bubbling.  Reduce heat to low, cover and cook another 5 minutes, stirring occasionally.)  Taste and adjust sweetness.  Cool to room temperature.  Wash and hull the strawberries.  Cut in halves or quarters.

To assemble:  Cut scones in half horizontally & toast. Put a bottom half in each serving bowl, top with a generous dollop of honey yogurt, and a spoonful of rhubarb and some strawberries.  Place the top of the scone slightly off to one side, spoon over rhubarb, then strawberries, and top with a dollop of the yogurt.  Eat with a large dessert spoon.