Preheat the oven to 400 degrees F & prepare a baking sheet by covering the sheet with a piece of parchment paper, set aside.

Break off 6 of the chocolate squares from the Ghirardelli 60% Cacao Bittersweet Chocolate Bar. Roughly chop the chocolate into medium/small chunks, set aside for future use.

In a medium bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs. Add the rhubarb and toss to coat. Stir in milk & vanilla until well combined and dough starts to come together. Once it starts to stick together and make a ball, remove it from the bowl and knead it on a floured surface, 5 or 6 times.

Then roll into a 1-inch-thick disc. Using a 3-inch biscuit cutter cut out biscuits. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.

Place the biscuits on a prepared baking sheet. Brush each biscuit with milk and sprinkle with sugar. Bake until the tops are golden brown, about 22-25 minutes. Let biscuits cool completely on the baking sheet.

Prepare whipped cream while biscuits are cooling.

Using a hand mixer or stand mixer, add heavy whipping cream and sugar, beat on high for 4-6 minutes until cream is whipped and soft peaks form, I like mine peaks firm, so I beat for another minute after that.

To prepare shortcakes, cut biscuits using a serrated knife, top the bottom halves with whipped cream, then with the sliced strawberries. Using the left over 2 squares of chocolate, finely chop the chocolate and sprinkle of the strawberries and whipped cream. Add the top half of the shortcake on top of the chocolate, strawberries & whipped cream, serve immediately.

Serve in a bowl or on a plate, either way enjoy these Strawberry & Rhubarb Chocolate Chip Shortcakes.