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Category: |
Category: |
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Rhubarb |
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Ingredients: |
Ingredients: 2 lb. rhubarb, cut off leaves and trim root end. Slice 1 inch pieces
1 c. sugar
½ c. red wine
Vanilla bean, split lengthwise and seeds scraped in along with pod
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Directions: |
Directions:Preheat oven to 350º. In a medium baking dish, mix rhubarb, sugar, red wine and vanilla bean/pod. Cook rhubarb for 30-40 minutes until it has syrup pooling. Remove pod and toss. Let cool completely.
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Shortcakes |
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Ingredients: |
Ingredients: 1 c. cake flour
4 tsp. baking powder
1 tsp. sugar
1½ tsp. kosher salt
1 c. all purpose flour
1½ c. cream
4 T. butter
whipped cream
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Directions: |
Directions:Preheat oven to 375º. In a large mixing bowl, combine cake flour, baking powder, sugar, kosher salt and all purpose flour.
Gently whisk in 1½ c. cream until just moist. Pour out your dough on a floured work surface. Mold dough into a 1" thick 9x6" rectangle. Cut your dough in half and then 3x across to make eight biscuits.
Gently place each biscuit on your baking sheet. Using a pastry brush, brush biscuits with 4 T. of melted butter, tops and sides. Bake 20 minutes and cool.
Take a shortcake, cut in half and liberally spoon rhubarb mixture and top with sweetened whipped cream. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:30 minutes prep time, baking time ~ 1 hour |
Personal
Notes: |
Personal
Notes: Found this recipe from The Seattle Times Cooking with Sadie. Tried this with Mark's rhubarb and found it was delicious. You can add some cut up strawberries to the last 10 minutes of the rhubarb baking.
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This recipe for Rhubarb with Shortcakes is from