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.
Recipe Source: Bon Appetit Magazine April 2013
Ready for rhubarb?
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