Red Wine-Roasted Rhubarb & Strawberry Shortcake for Mother's Day

Wine-Roasted Rhubarb & Strawberry Shortcake

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. One bottle in particular stood out as a recipe-friendly red — a 2010 Montage from La Frenz Winery. This robust red is 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.

Red Wine-Roasted Rhubarb & Strawberry Shortcake

Based on this recipe from Bon Appetit

Serves 8 

Ingredients
Wine-Roasted Rhubarb & Strawberries
2 lbs rhubarb stalks*, trimmed of leaves and sliced into 1” thick slices
1 cup sugar
1/2 cup red wine (I used La Frenz Winery’s 2010 Montage)
1 tsp vanilla
1 lb strawberries, washed, hulled & sliced

Shortcakes
1 cup cake & pastry flour
1 cup all-purpose flour
4 tsp baking powder
1 tablespoon sugar
1/2 tsp salt
1.5 cups whipping cream (unwhipped)
4 tablespoons melted butter

Whipping Cream Topping
1.5 cups whipping cream
1 tsp vanilla
1 tablespoon sugar

*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.


Method

1. Preheat oven to 350°F. Combine sliced rhubarb, sugar and red wine in a 9 x 13 baking dish and stir to combine. 
2. Roast rhubarb until tender and the sauce is thick and syrupy; about 30-45 min. 
3. Remove from oven and stir in sliced strawberries and vanilla. Set aside to cool 
4. 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. 
5. 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. 
6. 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. 
7. 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. 

For more information on visiting the wineries of Naramata, please visit http://naramatabench.com.