If you read my post from a few weeks ago, you know that I have been very excited about starting to bake with strawberries. I had plans to make regular strawberry shortcake this week for a dinner with a friend, but after seeing the world’s most beautiful rhubarb at Whole Foods, I had to spice up my plans.
In addition to adding in some rhubarb, I also tried serving the dish in two different ways, both shown below.
The traditional tower:
The less traditional (but also less messy) parfait:
And I have to say, even though the traditional strawberry shortcake has been my personal favorite dessert for a long time, I think I prefer it with both of the changes I tried this week (the rhubarb and serving it as a parfait).
the petite croissant 