Dessert: Rhubarb Shortcakes

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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