Rhubarb-Rosé Shortcakes

Rhubarb season is short but sweet! Make the most of it with this easy, rosé wine-spiked rhubarb compote and serve it with crowd-pleasing shortcakes.
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Rhubarb Shortcakes
  • Cook Time
  • Prep Time
  • 8Servings


Rhubarb Compote

  • 6 cups rhubarb (about 2 lbs. or 8 large stalks), trimmed and cut into 1-inch pieces
  • 6 tablespoons turbinado sugar
  • 2 tablespoons rose wine
  • Peel from 1/4 large navel orange
  • Pinch of sea salt


  • 2 cups all-purpose flour
  • 1 teaspoon plus 1 tbsp. sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 - 2 1/2 cups heavy cream
  • Melted butter
  • 3 tablespoons creme fraiche


For the compote, in a medium saucepan, bring all the ingredients and 2 tbsp. water to a simmer over medium. Cook, stirring often and adding more water if the mixture seems dry, until the fruit is tender but still holds its shape, 20 to 25 minutes. Let cool. Remove the orange peel.

For the biscuits, preheat the oven to 425 degrees . In a large bowl, use a fork to mix the flour, 1 tsp. sugar, the baking powder and salt. Slowly add 1 cup cream to the dry ingredients, stirring with a fork until the dough clumps together (if the dough is too dry, add more cream 1 tbsp. at a time). Transfer to a lightly floured surface; gently knead until the dough comes together, 5 to 10 turns. Pat out into a 1/2-inch-thick round. Using a sharp knife, cut into 8 wedges. Arrange 2 inches apart on an ungreased baking sheet; brush with the melted butter. Bake until golden and a toothpick inserted into the centers comes out clean, 12 to 15 minutes.

In another large bowl, using an electric mixer, beat the remaining 1 cup cream, remaining 1 tbsp. sugar and the creme fraiche until soft peaks form, about 2 minutes.

Split the warm biscuits and spoon compote and whipped cream on the bottom halves. Add the biscuit tops and serve immediately.