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. 

Coffee S'mores Pie

I made this pie for tomorrow, but couldn't wait to go to heaven, so I sneaked a piece. I happen to be a fruit pie girl, but this recipe from Bon Appetite caught my eye.  Dark chocolate and coffee are two of my favorite things. It's easy and decadent. You're gonna love it.

Ingredients

Graham Cracker Crust

• 9 whole graham crackers, ground finely in a food processor
• 2 tablespoons heavy cream
• 2 tablespoons Nutella
• 1 ounce semisweet or bittersweet chocolate, melted
• 1 tablespoon unsalted butter, melted

Coffee Ganache

• 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
• 1 1/4 cups heavy cream
• 2 tablespoons finely ground coffee beans

Meringue

• 2 large egg whites
• 1/2 cup sugar

• Special Equipment

  One 9" metal or glass pie dish; a kitchen torch (optional)

Preparation

Graham Cracker Crust

• Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

Coffee Ganache

• Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
• Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.

Meringue

• Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
• Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.