-
1
Combine first 5 ingredients in heavy large saucepan or Dutch oven.
-
2
Bring to boil over medium heat, stirring until sugar dissolves.
-
3
Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes.
-
4
Remove from heat and add allspice.
-
5
Cool completely.
-
6
Stir in strawberries.
-
7
Cover and refrigerate until well chilled, at least 3 hours or overnight.
-
8
Position rack in center of oven and preheat to 400F.
-
9
Combine first 5 ingredients in medium bowl.
-
10
Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal.
-
11
Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
-
12
Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns.
-
13
Flatten dough to 3/4-inch-thick round.
-
14
Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter.
-
15
Gather dough scraps and shape into 3/4-inch-thick round.
-
16
Cut out additional dough rounds.
-
17
Transfer rounds to heavy large ungreased baking sheet.
-
18
Bake until biscuits are puffed and golden, about 23 minutes.
-
19
Transfer biscuits to rack and cool slightly.
-
20
(Can be prepared 2 hours ahead.
-
21
Rewarm biscuits in 350F.
-
22
oven just until heated through, about 5 minutes.)
-
23
Cut biscuits in half.
-
24
Place 1 bottom half on each plate.
-
25
Spoon 1/4 cup compote over each.
-
26
Top with large spoonful sweetened compote, then more whipped cream.
-
27
Cover with biscuits tops.
-
28
Garnish with mint sprigs and serve.
