1. Preheat oven to 425°F. Line 1/4 size baking sheet with parchment paper and set aside.
2. In a small bowl or liquid measuring cup, whisk 2 eggs with heavy cream. Set aside in refrigerator.
3. Add flour, salt, baking powder, sugar, cardamom and zest into food processor and pulse to combine.
4. Toss half the butter to top of flour mixture and pulse until butter is peas-size. Add remaining butter and pulse again until second batch becomes pea-size bits.
5. Pour cream mixture over flour mixture and pulse until large clumps begin to form.
6. Tip out onto counter and gather dough just until it can hold its shape and form to 6 x 6 inch square. Cut dough into nine 2 x 2 squares. Leave as squares or form to discs.
7. Place shortcakes on the baking sheet.
8. Whisk remaining egg and 1 tsp. water. Lightly brush shortcake tops.
9. Press a few almond slices on top of each and brush almonds with additional beaten egg and sprinkle with sugar (optional).
10. Bake for 20 minutes or until cooked thorough and golden.

Strawberry Rhubarb Compote

1. In a medium bowl, toss berries with 1/2 cup sugar, lemon zest, and juices. Set aside for 30 minutes stirring occasionally allowing berries to release liquid.
2. Using a mesh strainer, strain berries, collecting juices in a medium saucepan. Put strawberries back in bowl and set aside.
3. Add the rhubarb, remaining sugar, salt, and ginger to saucepan with juices and bring to boil over medium-high heat.
4. Reduce heat and cook, stirring occasionally until rhubarb is soft and liquid has thickened. (This should take about 5 minutes)
5. Remove from heat and allow to cool.
6. Combine rhubarb mixture with strawberries.