Poppy-Seed Shortcakes with Berry and Rhubarb Compote - stalks

Method

• In a medium saucepan, combine the rhubarb with the sugar and water and cook over moderate heat, stirring occasionally, until the rhubarb just begins to break down, about 10 minutes.
• Stir in the strawberries and simmer until softened, about 5 minutes.
• Transfer the rhubarb mixture to a bowl and let cool for 30 minutes.
• Gently fold in the raspberries.
• Preheat the oven to 425.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk the flour with the sugar, baking powder, poppy seeds and salt.
• Using a pastry blender, two butter knives or your fingers, cut in the butter until the mixture resembles small peas.
• Pour in the milk and stir just until a dough forms.
• Scrape the dough onto a work surface and form it into a disk.
• Roll out the disk 3/4 inch thick.
• Using a 2 1/2-inch round pastry cutter, stamp out 8 shortcakes and transfer them to the prepared baking sheet.
• Pat the scraps together.
• Reroll and cut out 2 more shortcakes.
• Refrigerate until chilled, about 20 minutes.
• Brush the tops of the shortcakes with the cream and bake for about 18 minutes, until golden.
• Transfer the shortcakes to a rack to cool.
• Using a serrated knife, split the shortcakes horizontally and arrange the halves in bowls.
• Spoon the compote onto the bottom halves, dollop with the creme fraiche and close.
• Serve at once.