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.
