I’m continuing my love affair with boozy dessert by resurrecting my rhubarb shortcakes with red wine recipe. With rhubarb season coming to an end, it was more than difficult getting my hands on a few stalks, but I was lucky enough to find a few around the corner from my house. Please, please tell me what’s better than adding a little wine to a dessert? Most of the time the alcohol cooks out leaving a nice earthy depth of flavor.
When it comes to adding red wine with cooking, I say add whatever you have. I’m still a bit of a wine novice so I challenged myself to be more selective with this recipe. I chose a barbera which is a fruity red that I thought might compliment the tartness of the rhubarb without adding more sweetness after adding sugar. I was lucky. This pairing was spot on. It was light, fruity, tart and earthy. Everything I could have wanted in a filling. The sweetness of the shortcakes was a nice compliment and I made sure not to add too much sugar to the whipped cream. If you can still get your hands on a little rhubarb, even frozen, I think this would make a lovely 4th of July dessert.
- 2 pounds rhubarb, trimmed, sliced 1" thick
- 1 cup sugar
- ½ cup red wine
- 1 vanilla bean, split lengthwise
- 1 cup cake flour
- 4 teaspoons baking powder
- 1 tablespoon 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
- Preheat oven to 350°F. 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.
- Preheat oven to 375°F. 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" rectangle about 1" thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
- Arrange biscuits on a parchment paper- lined baking sheet, spacing 1" 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.