Rhubarb Shortcakes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Hamilton and Christopher Hirsheimer
Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.
Ingredients
2 pounds rhubarb, trimmed, sliced 1" thick
1 cup sugar
1/2 cup red wine
1 vanilla bean, split lengthwise
Instructions
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.
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