Wednesday, April 17, 2013

rhubarb shortcake





















I adore rhubarb, prepared any way, but this has to be my new favorite. Roasted in red wine, vanilla, and sugar, it has the perfect balance of tartness to sweet. I like it a bit on the tart side. This recipe is from Bon Appetit. Take my word for it, you're gonna love it.  By the way, this picture was taken before I slathered the whipped  cream all over it.

Ingredients

Roasted Rhubarb
2 pounds rhubarb, trimmed, sliced 1-inch thick
1 cup sugar
1/2 cup red wine
1 vanilla bean, split lengthwise

Biscuits and Assembly
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 surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter, melted

Preparation

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 9x6-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). 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. 




15 comments:

  1. Absolute indulgence with all that cream and sugar.I like my rhubarb on the tart side too.
    Nice to see you doing so well with your poetry.

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    1. Arija...lovely to hear from you dear friend...

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  2. We're a Crumble family. I think that if I asked Lady Magnon to prepare our Rhubarb any other way; she'd explode (nicely, of course).

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    1. I'm with you Cro...even as I type I'm eating some rhubarb crumble...very efficatious!!!!

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  3. We live close to the infamous Rhubarb Triangle. If you ever make it to these shores I will take you on a visit. Strange as it may seem, I know a couple of decent pubs there.

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    1. Alan, I just Googled your infamous Rhubarb Triangle...would you believe I'd never heard of it? I trust you to know the best pubs...

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  4. oh Tess.. I am so inspired by this recipe... I have rhubarb and I am switching on the oven now... watch this pace... fab stuff, thanks so much for sharing ... oh, P.S. my mum (who happens to be looking over my shoulder) says that plums are also lovely done this way too, cut in half... xxx

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    1. Fun to be an inspiration to a talented chef...plums sound good too...but rhubarb rules!

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  5. Tess... have you tried Rhubarb Up-side-down cake? Amazing!

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  6. This looks delicious! I'll take some with the whipped cream ; )

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  7. That shortcake looks fantastic. It's a day you'll never rue, Barb!

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  8. Oh my goodness, this looks marvelous! I may have to break my resolve to stop eating desert and white bread and find myself some rhubarb and get cracking! Thanks -- RD

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)