Rye Shortcakes With Roasted Strawberries And Rhubarb

Ingredients

• 1 cup all-purpose flour
• 1 cup rye flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, very cold, cut into cubes
• 3/4 cups heavy cream, chilled
• 1/3 cup buttermilk, chilled
• 2 tablespoons crunchy sugar (such as turbinado) for sprinkling
• Heavy cream to brush the tops of the shortcakes
• 1 pound strawberries, trimmed and hulled and cut in half
• 3/4 pounds rhubarb, cut into 1 1/2-inch pieces
• 4 tablespoons honey, or more to taste
• 1 vanilla bean, seeds scraped
• 2 strips lemon zest, peeled with a veggie peeler
• 2 strips orange zest, peeled with a veggie peeler
• 1 teaspoon fresh ginger, finely grated
• Juice from 1/2 orange, a few tablespoons
• Lightly sweetened whipped cream to serve

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