Lately, I’ve been having dreams where I’m about to give birth or there is a stork dropping off a new bundle, and honestly it’s been freaking me the heck out. After having my son, I promptly got a tattoo that read “One and Done”. Ok, I didn’t do that but I really am done with the whole human creation aspect of life and it wasn’t until I finished my book that I realized I just had a book baby. The feeling was similar to when I first saw my son (come on, nothing will ever compare to that moment), and I did break down and cry when I realized what I had just done. Sadly, I also kind of look like I just had a baby from the stress and constant cooking that happened in my kitchen, but it was so worth it.
Six months + $1500 worth of ingredients + 600 dishwasher loads + stretchy pants + a whole lot creativity & love = My book
I’m hoping to share the title and cover of it real soon!
So on to today’s recipe. For over a month this has been calling to me like a siren to a sailor at sea. It’s super easy and perfect for Mother’s Day (which was yesterday, I know). I made mine topped with whipped heavy whipping cream and
shared with my husband and son.
Strawberry Rhubarb ShortcakePrint
Stewed Strawberry Rhubarb
- Set a large pot over medium heat and add the strawberries, rhubarb, coconut sugar, vanilla and water.
- Mix with a spoon and bring to a boil.
- Reduce the heat to medium low and cook for 10 -15 minutes until most of the fruit has broken down.
- Remove from the stove and set aside to cool.
- Preheat your oven to 350 degrees.
- In a large bowl combine the dry ingredients and mix with a spoon until you have a soft cookie dough-like mixture.
- Wet your hands and shape into 3" wide biscuits and place on a baking sheet lined with parchment paper.
- Place in your oven to cook for 20 -23 minutes.
- Let cool completely.
- To assemble, slice the shortcakes in half. On the bottom half spoon 1/4 cup of stewed strawberry rhubarb and 1/4 up Whipped Coconut Cream. Top with top half of the shortcake.
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