Strawberry Rhubarb Shortcake

         My favorite dessert in the world has always been strawberry rhubarb crisp, especially served warm.  Its got sweet juicy strawberry chunks with small sour cubes of soft rhubarb and a classic crumble on top-simply amazing.  However, I recently found a biscuit recipe that is perfectly light and buttery, so i decided to combine the two and this is what I got:

Strawberry Rhubarb Shortcake:
Ingredients:
  Biscuits:
      2 cups flour
      2 teaspoons baking powder
      1/2 teaspoon baking soda
      1 teaspoon sugar
      3/4 teaspoon salt
      1 cup buttermilk, cold
      1/2 cup butter, melted
      1 tablespoon heavy cream
      2 tablespoons sugar
  Whipped Cream:
      2 cups heavy whipping cream
      1-2 tablespoons powdered sugar
  Filling:
      4 stalks of rhubarb
      4 cups of strawberries, sliced

Instructions:

1. In a medium mixing bowl whisk together the flower, baking powder, baking soda, sugar, and salt
2. In a separate bowl, pour in the buttermilk, making sure its cold.  Then whisk in the melted butter, creating small lumps of butter
3. Preheat the oven to 400 degrees Fahrenheit 
4. Line two baking sheets with parchment paper
5. Pour the wet ingredients into the dry and stir just until combined:
   
6. Scoop two tablespoons of batter every two inches onto prepared baking sheet, then brush each biscuit with heavy cream and sprinkle with sugar
7. Place in oven for 13 minutes:
   
8. After 13 minutes, turn on broiler for two minutes (be sure to keep an eye on them because things burn quickly under the broiler)
9. Remove from oven and set aside on wire racks to cool
10. Meanwhile, wash and chop the rhubarb into 1/2 inch slices:
    
11. Put in a sauce pan with two tablespoons of water and three tablespoons of sugar, turn burner onto medium and let simmer with the lid on until rhubarb because soft and starts to fall apart (about 8 minutes):
    
12. Slice all of the strawberries and set aside for assembly:
    
13. Pour the heavy whipping cream into a stand up mixer or a bowl with a handheld mixer and whip until stiff peaks form
14. To assemble place one biscuit in a bowl and top rhubarb compote, whipped cream, and strawberries, enjoy!