Make the rhubarb compote: In a saucepan, combine the rhubarb, sugar, orange zest and juice, vanilla, and a pinch of salt. Simmer over medium heat, stirring occasionally, until the rhubarb is soft and jammy, about 10–15 minutes. Let cool to room temp or chill—it thickens as it sits.

Mix the shortcakes: Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in cream and vanilla until just combined (don’t overmix!).

Shape and bake: Turn the dough onto a lightly floured surface. Pat into a 1-inch thick slab and cut into rounds or squares (you’ll get 6–8). Place on a baking sheet, brush tops with cream, and sprinkle with coarse sugar if using. Bake for 15–18 minutes or until golden brown. Cool slightly.

Whip it good: In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.

Assemble the magic: Split the shortcakes in half. Spoon a generous amount of rhubarb compote onto the bottom half, dollop with whipped cream, and cap with the top biscuit. Extra cream and compote on the side? Always a yes.