Spring has sprung, Easter is over and soon there will be a plethora of spring fruits and veggies all around. One of them being the plentiful, curiosity peaking rhubarb plant. I was excited to find rhubarb at the grocery store a couple of weeks ago and, after receiving the latest issue of Bon Appetit magazine, was super ready to make something with it. Enter Roasted Rhubarb Shortcakes.
Hothouse rhubarb (the kind that is grown in a greenhouse, not your neighbor’s backyard) tends to be more red than green and a tad sweeter. So the results of my roasted rhubarb were just gorgeous and completely irresistible. And when sandwiched between short cake halves and topped with a little whipped cream? Insanely delicious. I loved the way the vanilla bean flavored the entire skillet of rhubarb and was fabulously fragrant. So if you can get your hands on a vanilla bean, do it.
I used Alton Brown’s Shortcake Recipe, which is very biscuit like and a little on the drier side. I would highly recommend my Grandma’s short cake recipe, which I love because it’s tender and soaks up the juices so well. This would be an impressive and easy dessert to make for company, it could easily be made ahead and gently reheated right before serving.
Ingredients
- 1 1/2 lbs. RHUBARB, trimmed and sliced about 1-1 1/2 inches thick
- 3/4 cup SUGAR
- 6 Tablespoons GRAPE JUICE
- 1 VANILLA BEAN, split lengthwise (or 1 Tablespoon PURE VANILLA EXTRACT)
Instructions
- Preheat oven to 350°.
- Toss rhubarb, sugar and grape juice together in a cast iron skillet or baking dish. Scrape in seeds from vanilla bean and add in the bean (if using) or add vanilla extract. Stir to combine.
- Place in oven for 30-40 minutes, roasting until rhubarb is tender and juices are slightly thickened. Cool, discard vanilla bean. Serve over the shortcake of your choice.
Recipe Source: Bon Appetit Magazine April 2013
Ready for rhubarb?
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Yummy! What beautiful shortcakes! I never used rhubarb, but I’m going to this year!! Thank you for sharing! Have a great week!
Jennifer @ Peanut Butter and Peppers recently posted..Banilla Breeze Smoothie
I love rhubarb! In fact, I have about 2 cups left in my freezer from our garden last year. I used some up on Easter in some cinnamon rolls… oh my! That got me excited for spring. I might just have to use the rest up in this recipe 🙂
I love rhubarb and can’t wait until it starts becoming abundant! Love that you roasted it with a vanilla bean!
Jessica@AKitchenAddiction recently posted..Seven Layer Bars
I haven’t had rhubarb forever. My Aunt used to make the best Strawberry Rhubarb jam… These look fabulous. I just pinned! Thanks for another great recipe 🙂 Krista @ http://ahandfulofeverything.blogspot.com/
Krista Low recently posted..Raspberry Almond Twists
I have just recently discovered my love of rhubarb and this is total perfection!
Thanks for linking up to What’s Cookin’ Wednesday!
Karly recently posted..What’s Cookin’ Wednesday #13
Thanks for bringing this by to What’d You Do This Weekend? It sounds delish!
Hope to see you again tomorrow. Have a great week,
Linda
The Contessa (Linda). recently posted..Edited changes in page view not showing correctly in Local Publish
Yumm-o! This sounds wonderful! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I’ve Pinned this!
Karyn – Pint Sized Baker recently posted..Chocolate Babka
I love rhubarb~ I remember when I was a kid eating fresh rhubarb, we would pick the stalks, run into the house, rinse them off and dip the ends in bowls of sugar:) Yum~ Lynn @ Turnips 2 Tangerines
Lynn H @ Turnips 2 Tangerines recently posted..Food Bloggers Against Hunger