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.