This time of year always makes me particularly wistful for my grandparents. Tending his enormous garden was one of my grandfather’s greatest passions, and he always kept me stocked with fresh veggies and fruits, starting in April with rhubarb. My dear grandmother never cared for rhubarb, but she would faithfully bake strawberry-rhubarb pies for us every spring to celebrate the sun, warm weather and bounty to come from their garden.
Rather than make my annual berry-rhubarb pie in honor of my grandparents, I thought I would ring in the spring season with strawberry-rhubarb shortcakes in honor of both my grandparents and my mother, whose favorite fair weather food seems to always involve shortcakes. Those of you who have tried my shortcakes recipe already know that it was one of the desserts at the top of my “Must Convert to Gluten-Free List” when I was first diagnosed with celiac disease. It just wouldn’t be warm weather without them!
Enjoy this recipe with your family and friends soon. It tastes as sweet as spring itself, and will leave you eager for all the fresh fruits and veggies on the near horizon! (If you’re still yearning for a Strawberry-Rhubarb Pie, never fear, I’ve got a recipe for that too!)
- 3/4 lb. rhubarb, washed, ends trimmed & sliced in 1 inch sections
- 1/4 lb. strawberries, washed, hulled and diced
- 1/3 cup sugar
- 1/4 cup red wine
- 1 tsp. pure vanilla extract
Preheat oven to 350° F.
Prepare the rhubarb and strawberries, then combine with remaining ingredients in an oven-safe skillet or baking dish. Stir before baking.
Bake for 30 minutes, or until the rhubarb is at least fork-tender. Remove to cool.
Spoon over warm shortcakes and top with fresh coconut whipped cream, if desired.
✤ Gluten-Free Shortcakes Recipe
✤ Homemade Coconut Whipped Cream Recipe