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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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make the rhubarb compote ahead of time: bring 1 cup of water to a simmer in a medium saucepan. add the sugar and stir until dissolved. add the rhubarb, stir and simmer for 10-15 minutes or until rhubarb has softened and mixture has thickened. remove from heat. pour 1/4 cup water into a shallow dish and sprinkle in the gelatin packet. let sit for 5 minutes. once rhubarb mixture has cooled slightly, stir in the activated gelatin and 1/4 teaspoon vanilla extract. transfer to an airtight container and refrigerate overnight. to make the cream: beat the heavy whipping cream on medium-high until stiff peaks form. fold in the ricotta cheese, lemon curd, and remaining 1/4 teaspoon vanilla extract. to assemble the shortcakes : top each slice of cake with a hefty dollop of the cream and a few tablespoons of the rhubarb compote. garnish with fresh mint sprigs if you want to make it all purdy.