Name: Rhubarb Shortcakes
Yield: Makes 8 servings
Ingredients: 2 pounds rhubarb, trimmed, sliced 1" thick; 1 cup sugar; 1/2 cup red wine; 1 vanilla bean, split lengthwise; 1 cup cake flour; 4 teaspoons baking powder; 1 tablespoon 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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Photo by Christopher Hirsheimer, and Melissa Hamilton

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.

Recipe notes

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