From Chef Fabiola Donnely's blog, "Not Just Baked."
For the Rhubarb:
For the Shortcakes:
Chantilly Cream or Whipped Cream:
makes 2 cups
Note: These creams are basically the same. Chantilly cream is the French version of American whipped cream. The difference is that Chantilly cream uses granulated sugar, and American whipped cream uses powdered sugar. I prefer the Chantilly cream and use organic sugar.
Chantilly Cream Tip: Place the bowl and whisk you will be using to make the cream in the fridge or freezer to make a more stable cream. Cold cream whips up better than warm cream.
PREHEAT OVEN 350 DEGREES
1. In a large bowl add the flour, cornmeal, baking powder, sugar, salt, and orange zest. Whisk to combine. Stir in the cold cream, just until combined, do not over mix. Turn the dough out onto a lightly floured counter. Knead the dough 8 to 12 times until the dough comes together.
2. Using a bench scraper or a knife cut the dough into 8 equal pieces, and roll into balls. Dip each ball into the melted butter, then dip 1/2 of the ball into the 1/4 cup granulated sugar. Place the balls on a sheet pan lined with parchment paper, sugar side up. Bake for 20-25 minutes. Allow to cool on a cooling rack for 15 minutes.
3. While the shortcakes are baking, work on the Chantilly cream. In a large bowl add the cold heavy cream, and sugar. Using a whisk, whip until stiff peaks. Stiff peaks stand up from the whisk when you hold the whisk up in the air. Like below. You can also use a hand mixer, or stand mixer fitted with a whisk attachment.
Assemble: Cut the shortcake in half, place one half on a plate. Spoon 1/4 cup of the macerated rhubarb onto the shortcake, make sure to add some of the juice. Spoon a dollop of whipped cream onto the fruit, and top with the other half of the shortcake.