I had been debating what to do with the beautiful and GIGANTIC rhubarb growing in my garden for several weeks now. It got to the point where it had to be picked, before it turned hard and stringy. I settled on scones, because I had never made them with rhubarb before- usually I stick to sauces and such. Although I did make a rhubarb sauce to top them with! I had just found a giant bag of spelt flour (which I love!) at Costco, and took advantage of the opportunity to use it.
Check out the size of just one leaf! To me it looks prehistoric…like something you’d see with dinosaurs around it…but then again I was always a huge fan of Land Before Time as a child.
Rhubarb Spelt Scones
- 1 3/4 cup spelt flour
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unrefined sugar
- 6 tbsp butter, cubed and cold
- 1/2 cup rhubarb, chopped into small pieces
- 1 cup almond milk
- 1/2 tsp apple cider vinegar
Combine the almond milk and apple cider vinegar and let stand a few minutes, until curdled. Preheat the oven to 375 degrees F.
Combine the flour, baking powder, sugar, and salt. Add the butter, and cut it in with a pastry cutter, until only pea-sized pieces remain. Add the rhubarb and the curdled almond milk. Mix until it just comes together. If it is too crumbly, just add a bit more almond milk little by little until you can form a ball with the dough. On a lightly floured surface, make the dough into a circle, about an inch thick, and cut into 8 pieces, brush tops with almond milk and sprinkle with a bit of sugar. Place on a lined baking sheet and bake for 15-20 minutes.
Rhubarb Topping (adapted from here)
- 4 stalks rhubarb, chopped into 1 inch pieces
- 1/4 cup water
- 1/2 tsp cinnamon
- sprinkle of nutmeg
- pinch of salt
- 1/2 cup honey
- 1 teaspoon vanilla extract
Combine rhubarb and water in a saucepan, cover and bring to a boil. Reduce to a simmer for about 5 minutes- until rhubarb begins to soften. Add cinnamon, nutmeg, salt. Continue to simmer until rhubarb is completely softened, stirring occasionally. Remove from heat and stir in honey and vanilla extract. Let cool.
Serve the scones smothered in rhubarb sauce, with clotted cream or whipped cream, or of course with some nice, cold butter. Enjoy!
I thought I would also share some of my favourite pics from the summer so far, because I know my blogging hasn’t exactly been regular. At least you can see a bit of what I’ve been up to!
And there you go!
One last thing I have been doing is writing for Examiner.com as their Vancouver Vegetarian Restaurant Examiner. Please check out my first couple of articles, and feel free to subscribe, comment or share on Facebook or Twitter!