It's rhubarb season!!! While technically a veggie, rhubarb is often used like a fruit, thanks to its tangy flavor. It’s often found in muffins and pies, which counteract the tartness and add some needed sweetness.
Rhubarb’s credentials are also pretty impressive; the health benefits of rhubarb include an array of antioxidants to ward off disease, a hefty dose of fiber to keep you feeling full longer and enough vitamin K to keep blood clotting and protect your bones.
So....how about a recipe for Strawberry-Rhubarb Scones:
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into pieces
2 cups mixed diced rhubarb and strawberries
1 egg yolk
1 cup buttermilk
raw sugar for sprinkling (if desired)
Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter pieces and, using your hands, mash it all up until the mixture resembles coarse meal and the butter is worked throughout. Add the rhubarb and strawberries.
In a small bowl, whisk together the egg, egg yolk and buttermilk, then add to the flour-fruit mixture. Stir until combined.
Drop large spoonfuls of the dough onto a large baking sheet lined with parchment paper. Pat them down slightly until they are a uniform thickness (about 1/2 - 3/4 inch). If desired, sprinkle tops with raw sugar. Bake for about 20 minutes (a little less if you opt for smaller scones) or until the scones are golden and the edges beginning to brown. Cool completely on a wire rack.
Let us know if you make these....and what you think of them.... Enjoy! #rhubarb #rhubarbrecipes #rhubarbseason #spring #yummy - 5 hours ago