Roasted Rhubarb Shortcakes

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Roasted Rhubarb Shortcakes might be a recipe you should try. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 35 calories. This recipe serves 6 and costs $1.56 per serving. From preparation to the plate, this recipe takes around 45 minutes. 374 people have tried and liked this recipe. It is brought to you by Crumbs and Chaos. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up grape juice, rhubarb, vanilla bean, and a few other things to make it today. Overall, this recipe earns an excellent spoonacular score of 93%. Try Rhubarb Shortcakes, Rhubarb Shortcakes, and Strawberry and Rhubarb Shortcakes for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°.Toss rhubarb, sugar and grape juice together in a cast iron skillet or baking dish. Scrape in seeds from vanilla bean and add in the bean (if using) or add vanilla extract. Stir to combine.Place in oven for 30-40 minutes, roasting until rhubarb is tender and juices are slightly thickened. Cool, discard vanilla bean. Serve over the shortcake of your choice.

 

Step by step:

1. Preheat oven to 350°.Toss rhubarb, sugar and grape juice together in a cast iron skillet or baking dish. Scrape in seeds from vanilla bean and add in the bean (if using) or add vanilla extract. Stir to combine.

2. Place in oven for 30-40 minutes, roasting until rhubarb is tender and juices are slightly thickened. Cool, discard vanilla bean.

3. Serve over the shortcake of your choice.

Nutrition Information:

covered percent of daily need