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This rhubarb is roasted in red wine! Shortcake recipe is excellent too… and better than our grandmothers!

Ingredients for roasted rhubarb:

2 pounds rhubarb, trimmed, sliced 1-inch thick

1 cup sugar

1/2 cup red wine

1 vanilla bean, split lengthwise

Ingredients for biscuits:

1 cup cake flour

4 teaspoons baking powder

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1 cup all-purpose flour plus more for work surfaceIngredients for assembly:

3 cups chilled heavy cream, divided

1/4 cup (1/2 stick) unsalted butter, melted

DIRECTIONS

Preparation for Roasted Rhubarb: 

Preheat oven to 350°. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

Biscuits and Assembly 

Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

Transfer dough to a lightly floured surface and form into a 9×6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).

Assembly:

Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.

DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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