Ginger Shortcakes
Preheat the oven to 350°F (180°C).

In a bowl, combine all the ingredients, except the cream. Mix with your hands, crushing the butter, but not too much, so that there are still small pieces in the dry ingredients.

Add the cream to form a dough that holds together. Do not overmix, so that the shortcakes are flaky.

On a floured surface, using a rolling pin, roll out the dough to a thickness of about 3/4 inch (2 cm).

Using a cookie cutter with a diameter of 1 and 1/2 inches (4 cm), cut out the shortcakes, place them on a baking sheet lined with parchment paper or a silicone mat, and refrigerate for about 15 minutes.

Brush the tops of the shortcakes with cream and sprinkle with sugar.

Bake the shortcakes in the oven for about 20 minutes or until they are golden brown.

Rhubarb Compote
In a saucepan, combine the rhubarb and sugar and let it sit for 15 minutes, so that the rhubarb loses some of its moisture.

Cook the rhubarb over medium heat for 10 minutes or until it is tender, stirring occasionally. Stop cooking before the rhubarb becomes too soft.

Turn off the heat and let the compote sit for a few minutes in the saucepan, so that it continues to cook gently.

If the rhubarb does not release too much moisture during cooking, let the compote cool, then store it in the refrigerator, in an airtight container.

(If the compote is too liquid, drain it over a bowl to collect the syrup. Reserve the compote. Put the syrup back in the saucepan and reduce it by two thirds. Put the syrup back with the compote, mix and let cool. The rhubarb breaks down during cooking, reducing the syrup separately allows you to keep some pieces in the compote. Cover with plastic wrap and reserve in the refrigerator, in an airtight container.)

Whipped Cream
Whip all the ingredients until soft peaks form.

Assembly
Serve the shortcakes with the compote and whipped cream.

Note: At room temperature, the shortcakes can be stored for two days in an airtight container. Before serving, reheat them in a preheated oven at 350°F (180°C) for 2 minutes.
The compote can be stored in the refrigerator for one week, in an airtight container. It can also be poured into sterilized jars when it is still warm and stored for several months.