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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
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 |
Directions:
1. For roasted rhubarb: 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.
2. Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
3. For biscuits and assembly: 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.
4. 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.
5. 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).
6. 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.
7. DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.
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