Strawberry Rhubarb Shortcake with Maple Laced Vermont Mascarpone

SHORTCAKE:
1 tsp. baking powder
1/4 cup milk
1 cup sifted all-purpose flour
1 egg
3 tsp. granulated sugar
1/4 tsp. vanilla
FILLING:
1/2 lb. of rhubarb stalks
1 pint hulled strawberries
1/2 cup sugar
MASCARPONE:
1 cup Vermont Mascarpone
1/4 cup Vermont Maple Syrup

Preheat oven to 350 degrees.

For Shortcake:
In bowl combine all dry ingredients. Cut butter into 1/4 inch cubes, and fold into flour mix. Add milk, egg and vanilla. Stir together until incorporated into dough, but do not over mix, as shortcake will become less flaky.

Roll out dough to 1- inch thick and cut into 4 each 3-inch circles. Place onto buttered and floured cookie sheet.

Bake for 15 minutes until biscuits are golden brown. Remove and reserve.

For Filing
ash and cut rhubarb into small cubes, place into pot with sugar and simmer 5 minutes until tender, remove and place into bowl.

Cut strawberries into quarters and toss with rhubarb mix: let set 30 minutes to develop flavors.

For Mascarpone:
In bowl combine mascarpone and maple syrup, beat together until peak.

To Assemble:
Cut shortcake into halves and place bottom into dessert plate, layer with strawberry rhubarb filling, and top with a dollop of mascarpone. Powder sugar top half of cake and place on mascarpone, garnish with mint sprig.