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1
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.
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2
Stir in the strawberries and simmer until softened, about 5 minutes.
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3
Transfer the rhubarb mixture to a bowl and let cool for 30 minutes.
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4
Gently fold in the raspberries.
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5
Preheat the oven to 425.
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6
Line a baking sheet with parchment paper.
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7
In a large bowl, whisk the flour with the sugar, baking powder, poppy seeds and salt.
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8
Using a pastry blender, two butter knives or your fingers, cut in the butter until the mixture resembles small peas.
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9
Pour in the milk and stir just until a dough forms.
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10
Scrape the dough onto a work surface and form it into a disk.
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11
Roll out the disk 3/4 inch thick.
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12
Using a 2 1/2-inch round pastry cutter, stamp out 8 shortcakes and transfer them to the prepared baking sheet.
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13
Pat the scraps together.
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14
Reroll and cut out 2 more shortcakes.
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15
Refrigerate until chilled, about 20 minutes.
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16
Brush the tops of the shortcakes with the cream and bake for about 18 minutes, until golden.
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17
Transfer the shortcakes to a rack to cool.
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18
Using a serrated knife, split the shortcakes horizontally and arrange the halves in bowls.
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19
Spoon the compote onto the bottom halves, dollop with the creme fraiche and close.
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20
Serve at once.
