Red Wine-Roasted Rhubarb & Strawberry Shortcake

Red wine-roasted rhubarb and strawberries atop shortcake with sweet whipped cream, makes a delicious finale to any special brunch celebration.

I recently returned from a wine-soaked weekend holiday in Naramata, BC. For those who are unfamiliar with this beautiful wine region, Naramata is perched just northeast of Penticton, overlooking the shores of Okanagan Lake. Dotted among the winding country roads are over twenty wineries, each with a lovely setting and tasty wines, of course. I came home with over a case of unique vintages; some to enjoy now, and some to save for special occasions. I found a robust red wine — a blend of Shiraz, Merlot and Cabernet Sauvignon, with notes of dark fruit, plum, cherries with a vanilla finish — perfect for making this Red Wine-Roasted Rhubarb and Strawberry Shortcake!

Mother’s Day is just days away, and I thought this shortcake would be a perfect ending to an elegant brunch, or a special dinner for Mom. Serve the cakes split in half, with a generous spoonful of rhubarb and strawberries, thick with rich syrupy sauce. Top with a dollop of sweetened whipped cream or vanilla ice cream, if you prefer. You can make this one day ahead for convenience — store shortcakes in an air-tight container.

Print Recipe

Wine-Roasted Rhubarb & Strawberry Shortcakes

Red wine-roasted rhubarb and strawberries atop shortcake with sweet whipped cream, makes a delicious finale to any special brunch celebration.

Course: Dessert

Cuisine: American

Keyword: Red Wine, Rhubarb, Shortcake, Strawberry

Servings: 8

Ingredients

Wine-Roasted Rhubarb & Strawberries

• 2 lbs rhubarb stalks trimmed of leaves, sliced into 1" thick slices (see note)
• 1 cup granulated sugar
• 1/2 cup red wine
• 1 teaspoon vanilla extract
• 1 lb strawberries washed, hulled, and sliced

Shortcakes

• 1 cup cake & pastry flour
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 1/2 cups heavy cream
• 4 tablespoons butter melted

Whipped Cream Topping

• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar

Instructions

Make the Wine-Roasted Rhubarb & Strawberries

• Preheat oven to 350°F. Combine sliced rhubarb, sugar and red wine in a 9 x 13 baking dish and stir to combine.
• Roast rhubarb until tender and the sauce is thick and syrupy; about 30-45 min.
• Remove from oven and stir in sliced strawberries and vanilla. Set aside to cool.

Make the Shortcakes

• Increase oven temperature to 375°F. In a large bowl, whisk together both flours, baking powder, sugar and salt. Gently stir in whipping cream until combined.
• Turn out shortcake dough onto a floured board, and pat dough into a rectangle about 9” x 6”. Make one lengthwise cut to cut rectangle into two long rectangles; then make 3 vertical cuts to form 8 small cakes.
• Place biscuits on a parchment-lined baking sheet. Brush with melted butter. Bake for  18-20 minutes or until lightly golden brown. Transfer to a cooling rack and let cool before storing or serving.

Make the Whipped Cream Topping

• To make whipped cream, add vanilla and sugar to 1.5 cups whipping cream and using a whisk attachment, beat mixture until it forms stiff peaks.

Notes

Note: Discard rhubarb leaves, they are toxic. Do not dispose of them in your compost bin, if you have one. Put them in your city’s green waste bin or food waste container.

Did you make Wine-Roasted Rhubarb & Strawberry Shortcake? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.