Rhubarb-Strawberry Shortcakes

Instructions

1. Combine rhubarb, 3 tablespoons of sugar, and water in medium saucepan. Bring to boil, reduce heat to medium-low, and cook, stirring occasionally, until rhubarb is tender, about 5 minutes. Stir in strawberries and cook, stirring often, until softened, about 3 minutes. Transfer to bowl to cool. Refrigerate, covered, until chilled, at least 2 hours or up to 2 days.
2. Preheat oven to 425°F. Line large baking sheet with parchment paper.
3. Whisk together flour, remaining 4 tablespoons sugar, baking powder, and salt in large bowl. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.
4. Whisk together buttermilk, egg, and lemon zest in small bowl. Add buttermilk mixture to flour mixture, stirring just until soft dough forms (dough will be wet).
5. Turn dough onto well-floured work surface. Press dough together and pat until 1/2 inch thick. With floured 2-inch round cutter, cut out biscuits without twisting cutter. Gather scraps and reroll, making total of 12 biscuits. Place biscuits on prepared baking sheet.
6. Bake until biscuits are golden brown, 15–17 minutes. Transfer to wire rack to cool.
7. To serve, split biscuits in half. Place bottoms of biscuits on 12 plates and top each with generous 1/4 cup of rhubarb-strawberry mixture. Cover with tops of biscuits. Top each shortcake with 1 tablespoon of whipped topping. Serve immediately.
8. Per serving: 1 biscuit, 1/4 cup compote, and 1 tablespoon topping