Name: Rhubarb Shortcakes
Yield: 8 Servings
Ingredients: 2 pounds rhubarb, trimmed, sliced 1-inch thick; 1 cup sugar; 1/2 cup red wine; 1 vanilla bean, split lengthwise; 1 cup cake flour; 4 teaspoons baking powder; 1 teaspoon 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

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Remember 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.

Recipe notes