The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - 3rd Week of November
Cyr Arena, Forest Park, Springfield, MA
Click Here for Important Parking Information & Directions
Cyr Arena, Forest Park, Springfield, MA
Click Here for Important Parking Information & Directions
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| strawberry - rhubarb shortcakes |
(Either buy or make baking powder biscuits for this.)
Compote:
4 cups 3/4 “ thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 T water
2 T strawberry preserves
1 tsp. Minced orange peel
1/4 tsp ground allspice
1 1-pint basket strawberries, hulled, thickly sliced.
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring
until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some
pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in
strawberries. Cover and chill for at least 3 hours or overnight. Split biscuits in half, spoon 1/4 cup whipped
cream over, then some compote, then more whipped cream then other half of biscuit.
Compote:
4 cups 3/4 “ thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 T water
2 T strawberry preserves
1 tsp. Minced orange peel
1/4 tsp ground allspice
1 1-pint basket strawberries, hulled, thickly sliced.
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring
until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some
pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in
strawberries. Cover and chill for at least 3 hours or overnight. Split biscuits in half, spoon 1/4 cup whipped
cream over, then some compote, then more whipped cream then other half of biscuit.
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